Introducing SKG-TV: New YouTube Channel Launch

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Introducing “Some Kinda Good with Rebekah Lingenfelser,” my new YouTube Channel!

Today, I’m really excited Β to finally share with you the first episode of my new YouTube Channel. Continue reading “Introducing SKG-TV: New YouTube Channel Launch”

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Farmers’ Market Summer Bruschetta

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Farmers’ Market Bruschetta

Grape tomatoes are abundant at farmers’ markets this time of year, and I’ve got the perfect way to use them up! My recipe for Summer Bruschetta is a scrumptious starter course and makes one fine appetizer with drinks. Fun fact for ya: The Italian word Bruschetta translates to, “slice of toasted bread seasoned with oil and garlic.” If you’ve never cooked slices of bread in melted butter on the stove top, start living. There’s no time like the present!

I’m a firm believer in supporting Georgia farmers and shopping local whenever possible. All of the ingredients in my recipe are locally sourced, but can certainly be substituted wherever you live. I encourage you to visit a farmers’ market near you for fresh, local and nutritious ingredients! This recipe is simple, sweet and satisfying.

Learn more about the Statesboro Main Street Farmers Market and Tuesday Market in the Park.


Farmers’ Market Summer Bruschetta

Ingredients

  • 2 Tablespoons of Georgia Olive Oil
  • 6 cloves of garlic, minced
  • Half of 1 medium Vidalia onion, finely chopped
  • 2 pints red and yellow grape tomatoes, halved
  • Balsamic Vinegar to taste
  • 1 tsp sugar
  • 1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)
  • Kosher salt and freshly ground black pepper
  • 1 Sugar Magnolia Bakery & CafΓ© Baguette
  • 1 whole garlic clove, peeled
  • 1 stick of butter

Directions
Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.

Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour.Β  If not, it is fine to use immediately.

Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.

To serve, stir the tomato mixture and spoon generously over toasted baguette slices.

Special Event
You’re also invited to join me at the Statesboro Mainstreet Farmers’ Market this Saturday, Aug. 17, 2013 from 9 a.m. – 12:30 p.m. I hope you’ll stop by the Celebrity Chef tent to say hi and get a taste of my Summer Bruschetta! Be sure to listen out for my radio commercial (below) on air this week promoting the market.