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Maybe you're getting pumped up for the game or possibly, you are out for a new taste to wow your family or friends at the next dinner party?  Well, there's one gal in town who's got the answers to life's riddles like this...Chef Char!  She rules the roost down at Kitchen 242 at the Muskegon Farmers Market and specializes in showing YOU how to make the good stuff in ways that are easily understandable, fun and efficient on time!

Today, we're back to the garden.  There is a lot of food coming out of back yards and if not, the local farmers market...so, let's eat it while it's fresh!  How about if we chop it up, mix it up and add a little zip and make a finger food like bruschetta?   It's amazingly simple and the taste is out of this world!  We'll quit wasting time on words and get right to it!!  Here's Chef Char from Kitchen 242 at the Muskegon Farmers Market!

Just as easy as that!!  Doesn't she make it simple and who knew what that amazing brown sauce was that set's off the dish like it does!  When we wrapped shooting, Andy pigged out on what was made, it was all he got to eat that day!  :)  Thank heavens for Chef Char!  If you'd like to join Chef Char at Kitchen 242 for one of her classes, you really should!  They are fun, informative and you'll walk away with skills you never dreamed possible!  You can click on Chef Char's pic below to visit her website and find a schedule of classes she offers!  She's even got cooking classes tailor made for kids!  Help those youngin's out early on with their ability to cook!  The recipe for the bruchetta is at the bottom!!

chef char eb


Tomato mixture:
4 cups fresh diced tomatoes (Roma or plum tomatoes if you have them!)
2 cloves garlic, minced fine
2 Tablespoons extra virgin olive oil
2 Tablespoons Balsamic vinegar
1/3 cup fresh basil, cut chiffonade 
juice of ½ lemon
salt and pepper to taste
Other Ingredients:
1 loaf French bread, cut at an angle in 1/2” to ¾” slices
olive oil or pan spray, as needed for brushing lightly on bread
Shredded Parmesan cheese and extra chiffonade basil for garnish, optional
Preheat oven or grill to 350 degrees.  In a large bowl, add fresh diced tomatoes, minced garlic, olive oil, vinegar, lemon juice and basil.  Mix and add salt and pepper to taste.  Lightly coat sliced French bread with olive oil or pan spray.  For oven toasting, line the oiled French bread on a prepared cookie sheet before placing into a preheated oven and toast until a light brown, about 5 to 10 minutes.  Remove pan from oven, flip all of the bread slices and then top with 1-2 Tablespoons bruschetta.  Place pan back in oven for another 5 minutes.  For grilling, place a sheet of aluminum foil over top of grill grates and line the foil with the oiled French bread.  Toast the bread on one side for about 3 minutes, or until grate marks appear, and flip each slice of bread.  Top with the tomato mixture, about 1-2 Tablespoons and allow to toast an additional 2 or 3 minutes.   Place bruschetta onto a large serving platter.  If desired, garnish with freshly grated Parmesan cheese and additional fresh basil.  Serve immediately.