Fresh Garden Bruschetta with Chef Arlene Coco

Cooking Connection: Garden Bruschetta

DULUTH, Minn. – Nothing represents the tastes of summer more than a fresh picked meal from the garden.

In this week’s Cooking Connection, Chef Arlene Coco teaches FOX 21’s Brett Scott how to make a delicious, easily handcrafted garden bruschetta using fresh picked herbs and vegetables from a Duluth community garden.

Garden Bruschetta Recipe

Serving size: 6


4 tablespoons olive oil divided
6 slices sourdough bread
1 tablespoon fresh garlic
1-pint cherry tomatoes or more
1 bunch fresh spinach or Kale
salt and pepper to taste

Step One- Fry bread slices in olive oil. Place on a platter. Add more olive oil and sauté garlic, cherry tomatoes until soft. Add greens.
Step Two- Spread cooked tomatoes and greens on fried bread and eat.

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