Recipe | Roasted Veggie & Fig Bruschettainspired by ingredients found at The Saturday Market
Bruschetta made with roasted vegetables from Allis Farm (zucchini, eggplant and figs), marinated feta from Prodigal Farm, and sweet pea shoots from Sweet Peas Urban Garden, all on top of Alimentaire's naturally leavened bread.
Recipe: Cut thick slices of bread and generously rub with garlic cloves. Brush with extra virgin olive oil. Toast in the broiler for 2-3 minutes (watch carefully as this can burn quickly). Top with roasted vegetables and cheese of your liking and return to the oven for 1-2 minutes, again being extra careful not to burn the bruschetta.
Top generously with sweet pea greens & enjoy with a nice glass of Pinot Noir.