{"id":1095,"date":"2021-09-08T19:13:13","date_gmt":"2021-09-08T19:13:13","guid":{"rendered":"http:\/\/bmf.flywheelsites.com\/?p=1095"},"modified":"2021-11-23T21:12:14","modified_gmt":"2021-11-23T21:12:14","slug":"laras-tomato-bruschetta-recipe","status":"publish","type":"post","link":"https:\/\/babylonmicrofarms.com\/laras-tomato-bruschetta-recipe\/","title":{"rendered":"Lara\u2019s Tomato & Bruschetta Recipe"},"content":{"rendered":"\n\n\n\n\n[et_pb_section fb_built=”1″ _builder_version=”4.9.7″ custom_padding=”0px||||false|false”][et_pb_row _builder_version=”4.9.7″ _module_preset=”default” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone” custom_padding=”0px||0px||false|false” border_color_bottom=”#79AE93″][et_pb_column type=”4_4″ _builder_version=”4.9.7″ _module_preset=”default”][et_pb_image src=”https:\/\/babylonmicrofarms.com\/wp-content\/uploads\/2021\/09\/Tomato-Bruschetta-Recipe.jpg” title_text=”Tomato-Bruschetta-Recipe” _builder_version=”4.9.7″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.9.7″ _module_preset=”default” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone” custom_padding=”||0px||false|false” border_width_bottom=”1px” border_color_bottom=”#79AE93″][et_pb_column type=”4_4″ _builder_version=”4.9.7″ _module_preset=”default”][et_pb_text _builder_version=”4.9.7″ _module_preset=”default” header_2_font_size=”21px” hover_enabled=”0″ sticky_enabled=”0″]

Lara\u2019s Tomato & Bruschetta Recipe<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”4.9.7″ _module_preset=”default” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone” custom_padding=”||0px||false|false” custom_padding_tablet=”15px||0px||false|false” custom_padding_phone=”” hover_enabled=”0″ border_color_bottom=”#79AE93″ sticky_enabled=”0″][et_pb_column type=”1_2″ _builder_version=”4.9.7″ _module_preset=”default”][et_pb_text _builder_version=”4.9.7″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]COURTESY OF LARA IRWIN<\/strong>\nArgentum\u2019s 2020 Dining Director of the YEar\nCommonwealth Senior Living\nCharlottesville, Virginia\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.7″ _module_preset=”default” hover_enabled=”0″ disabled_on=”on|on|on” disabled=”on” sticky_enabled=”0″][et_pb_text _builder_version=”4.9.7″ _module_preset=”default”]YIELD<\/strong>\n6 Servings[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.9.7″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.9.7″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ sticky_enabled=”0″]

INGREDIENTS<\/strong><\/p>\n

    \n
  • Ripe Med\/LG Vine Ripe Tomatoes 5<\/li>\n
  • Fine Diced\/Minced Red Onion \u00bd c<\/li>\n
  • Fresh Minced garlic 4 lg cloves<\/li>\n
  • Fresh Babylon basil, chopped \u00be c<\/li>\n
  • Olive Oil \u00bd c<\/li>\n
  • Balsamic Vinegar 1\/3 c<\/li>\n
  • Balsamic Glaze \u2153 c<\/li>\n
  • Kosher Salt \u00bc tsp<\/li>\n
  • Fresh Ground Peper 1 tsp<\/li>\n<\/ul>\n

    INSTRUCTIONS<\/strong><\/strong><\/p>\n

    <\/strong><\/p>\n

      \n
    1. Mix all ingredients together, refrigerate for at least 4 hours<\/span><\/li>\n
    2. Optional: baguette, sliced Boursin Cheese or herbed creamed cheese spread<\/span><\/li>\n
    3. Serve bruschetta on warm bread with smear of cheese<\/span><\/li>\n<\/ol>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

      Courtesy of Lara Irwin \u2014 Commonwealth Senior Living<\/p>\n","protected":false},"author":1,"featured_media":1096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

      Courtesy of Chef David Booth \u2014 Goochland Tech<\/p>\nYield: 6 servings\n\n8 oz. smoked bacon slices, cut into \u00bc-inch-wide strips\n3 slices pumpernickel bread, crusts removed, cut into \u00bc-inch dice, (1 cup)\n1 Tablespoon sherry vinegar\n\u00bd teaspoon Dijon mustard\n3 Tablespoons extra-virgin olive oil\n1 Granny Smith or other tart apple\n1 \u00bd cup butter lettuce\n1 \u00bd cup \u201cRed Acre\u201d Cabbage Leaves\n\u00bc cup dried cranberries\n2 ounces crumbled Gorgonzola\n\nCook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to the fat in the skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.\nWhisk together the vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.\nHalve apple lengthwise and core. Cut apple halves crosswise into \u00bc-inch-thick slices.\nToss lettuce with cranberries, apple, croutons, half of the bacon, and dressing. Divide salad among plates, the garnish with Gorgonzola and remaining bacon.\n\n\n\n\n

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