On July 2, Chef Ethan Stowell of How to Cook a Wolf made two versions of his favorite small-plate snack, bruschetta. Among the vendors providing ingredients were Billy’s, Alvarez, and Full Circle Farm. Thanks to market volunteer Angela Dunham for capturing the ingredients for these recipes!
Great bruschetta starts with great bread sliced thinly on the diagonal. Toast bread for 5-7 minutes in a panini press. (If you don’t have a panini press, use a grill pan, and weight the bread with something heavy).
Photo by Lorna Yee, The Cookbook Chronicles
Onion & Fennel Bruschetta
Bread
Olive oil
Baby fennel
Walla Walla sweet spring onions
Juice of half a lemon
Kosher salt
Fresh ground pepper
Thinly sliced salami
Use a mandoline to thinly shave the fennel and onions. Combine with lemon juice and salt and pepper to taste. While the mixture is marinating, brush the toasted bread with olive oil. Spoon fennel and onion mixture onto toast, top with a few slices of salami and drizzle with olive oil. Serve right away.
Photo by Lorna Yee, The Cookbook Chronicles
Tomato & Mozzarella Bruschetta
Bread
Olive oil
Buffalo mozzarella
Japanese truffle tomato
Kosher salt
Fresh ground pepper
Brush toasted bread with olive oil. Top with a slice of mozzarella then a slice of tomato. Sprinkle with salt and pepper. Drizzle with olive oil. Enjoy!
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