This recipe has been graciously shared by Village Farms' employee Rob Kenney, Director of Financial Operations, Canada. Thanks Rob!

INGREDIENTS

8 Sinfully Sweet Campari (or equivalent volume of other VF tomatoes), diced

½ cup sun-dried tomatoes in oil

4 cloves of organic garlic, minced

½ cup extra virgin organic olive oil

3 tablespoons organic balsamic vinegar

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

1 whole wheat baguette

¼ cup organic fresh basil, finely chopped

½ cup organic red onion, diced

1 medium sized block of asiago cheese

1 medium sized block of parmesan cheese

Preparation:

In large bowl combine all ingredients except the cheeses and bread. Mix well, cover the bowl with cellophane wrap and place in the fridge for a minimum of 2 hours. The longer you leave this in the fridge the better it tastes as the flavours get a chance to mix (no more than 24 hours though).

1. Adjust the top rack in oven to be about 5” from the broiler element. Preheat oven on high broiler setting.
   
   
2. Cut the baguette into ½ thick slices. Brush with olive oil and place flat on a cookie sheet.
   
   
3. Broil the baguette slices until they are just starting to turn slightly brown (ie. Very lightly toasted). Make sure to watch this part carefully as they can burn VERY quickly.
   
   
4. Remove the baguette slices from the over (leave the broiler on).
   
   
5. Spoon the chilled bruschetta mixture onto the baguette slices (about a ¾” thick layer, spread evenly).
   
   
6. Sprinkle the grated asiago and parmesan cheese on top of the bruschetta and place back under the broiler.
   
   
7. Broil until the cheese has melted and is just starting to bubble.
   
   
8. Remove, allow to cool a little and serve.
   
   
9. Goes very well with a Shiraz or Syrah red wine.

ENJOY!