Our simple Summer Vegetable Brushetta is a great way to serve up the season’s bounty. Serve it on top of fresh or toasted baguette slices (from MCFM vendors Solomon’s Bakery or the filone from Baker’s Field) or make “toast points” by cutting a slice of bread into triangles, removing the crusts and toasting with olive oil or butter. Either way it is sure to be a hit at summer picnics, cabin weekends and dinners outside on the patio!
Summer Vegetable Bruschetta
By MCFM Nutrition Interns
Ingredients
- 2-3 medium tomatoes
- 1 small cucumber
- 1 zucchini
- Half a small onion
- 2 tablespoons olive oil
- Juice of half a lemon
- Salt to taste
- Fresh bread from the market
Instructions
Cut all vegetables into a small dice. Mix with olive oil, lemon juice and salt.
Serve the vegetable bruschetta on slices of local farmers market bread (see our note above!), toasted with olive oil or butter for an extra crunch.
