Teen students from Philmont Cooperative had the opportunity to create recipes that they prepared at The Sylvia Center’s Farm Dinner as part of the hors d’oeuvres menu. From the Learning Garden, students picked seasonal produce to create their fresh and delicious snacks. The teens’ strong curiosity led them to combine simple yet unique flavors and textures that created the perfect pairings. The roasted cherry with creamy ricotta and the naturally earthy flavor of beets mixed with the tartiness from goat cheese were fresh and incredibly tasty. These bruschettas were a definite crowd-pleaser!
Recipe written by:
Teen Class Spring 2019
Roasted Cherry Tomato Bruschetta
Makes 50-60 pieces
Ingredients:
2 baguettes, sliced into ~25-30 pieces (½” thick)
½ cup extra virgin olive oil, divided
4 pints cherry tomatoes, halved
4 garlic cloves, minced
Salt and black pepper, to taste
2 tbsp fresh oregano, minced
15 oz container whole milk ricotta
1 bunch basil, chiffonade thinly
Directions:
- Preheat the oven to 400F.
- Brush) bread with ¼ cup olive oil, seasoned with salt and pepper. Place oil side up on a cookie sheet in a single layer. Toast until golden brown, about 6-8 minutes.
- Mix tomatoes with remaining olive oil, garlic, and oregano. Season with salt and pepper. Place in a single layer on a cookie sheet.
- Roast for 6-8 minutes, stirring occasionally until tomatoes pop and skin starts to wrinkle. Remove from oven and allow to cool.
- When baguette slices are completely cool, spread generously with ricotta.
- After tomatoes have cooled slightly, top each ricotta toast with a generous spoonful of tomatoes. Garnish with basil.
Beet & Goat Cheese Bruschetta
Makes 50-60 pieces
Ingredients:
2 baguettes, sliced into ~25-30 pieces (½” thick)
2 bunches beets (about 6 medium beets), diced into ⅓” pieces
½ cup extra virgin olive oil, divided
Salt and black pepper, to taste
4 tbsp balsamic vinegar
2- 8 oz log goat cheese
1 bunch parsley, minced
Directions:
- Preheat the oven to 400F.
- Drizzle (or brush) bread with ¼ cup olive oil seasoned with salt and pepper. Place oil side up on a cookie sheet in a single layer. Toast until golden brown, about 6-8 minutes.
- Mix beets with remaining olive oil and balsamic. Season with salt and pepper. Place in a single layer on a cookie sheet.
- Roast for 20-25 minutes, stirring occasionally, or until tender… Remove from oven and allow to cool.
- When baguette slices are completely cool, spread with goat cheese.
- After beets are cooled, top each goat cheese toast with a generous spoonful of beets. Garnish with parsley.
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Photography by Maggie Marguerite Studio
