Cooking with Maggie: Healthy harvesting hacks


Maggie Duly/NW

FALL SNACK-Now that our gardens are producing more than we could ever eat, it’s time to get creative with snack recipes.

Maggie Duly, Social Media Editor

It’s just about harvest season in northern Michigan. Soon the nights will get too cold for open windows and the leaves will crunch under your feet. Perhaps this year you finally lived out your fantasy of having a lush summer garden full of fresh veggies and herbs. But now comes the overwhelming act of harvesting all your fresh goodies, and oh dear, there’s quite a lot. 

I was recently gifted some delicious garden goodies including a few different squash, some tomatoes and various herbs. I’m a huge snacker so I decided to make some limited ingredient dishes with my overabundance of veggies. One of my favorite quick tomato-based dishes is bruschetta, an Italian antipasto meal or snack.

Here’s what you’re going to need:

  • A baguette
  • 1 pound fresh tomatoes
  • 8 fresh medium-large basil leaves
  • 1 tablespoon minced garlic
  • 4 tablespoons olive oil 
  • 1 ½ tablespoons balsamic vinegar (optional)
  • 1 teaspoon salt
  • 1 pinch pepper
  • 3 tablespoons parmesan cheese (optional)

Begin by preheating the oven to 425 degrees Fahrenheit. Slice the bread. I got a Marquette Baking Co. baguette from the Marquette Co-op. Arrange on a baking sheet and brush with olive oil and garlic. Bake for 8-10 minutes or until golden brown.

Then dice your tomatoes. Some recipes suggest sautéing the tomatoes with oil and garlic. This is a delicious addition but not necessary, especially if you are interested in a quick snack. 

Next, chop your fresh basil into fine pieces and mince the garlic or use pre-minced. 

Mix the tomatoes, basil, garlic, olive oil, balsamic vinegar, cheese, salt and pepper in a medium-sized bowl. 

Top the toasted baguette slices with two heaping spoonfuls of tomato mixture. Serve as a snack, appetizer or meal.

Maggie Duly/NW