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.
Click here to subscribe to Chef Coco’s latest bites.