Riverland Farm

Great as a meal or an appetizer!




Cook's Illustrated

Prep Time

30 minutes


  • 1 loaf country bread, sliced into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 large clove garlic
  • 4 medium summer squash or zucchini halved lenghtwise and cut into matchstick pieces
  • 1 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp table salt, 1/4 tsp black pepper
  • 4 oz blue cheese crumbled
  • 1/4 cup basil leaves, chopped
  • 1/4 cup crisped bacon, chopped


  1. Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove
  2. Combine squash and/or zucchini, vinegar, oil, salt, and pepper in medium bowl; let stand 5 minutes, then toss in bacon, cheese, and basil.
  3. Divide mixture evenly among bread slices; broil bruschetta until cheese begins to melt, about 1 1/2 minutes. Serve immediately.


Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices. The topped bruschetta goes back under the broiler for a couple of minutes before being served.

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