Chicago Farmers Market Recipes

Fruitchetta

By Jeffrey Berman, Student at Le Cordon Bleu College of Culinary Arts Chicago, July 18, 2013 Next Gen Winner

fruitchetta
Ingredients

1 peach
½ dozen cherries
2 slices of Asiago cheese bread
½ dozen cherry tomatoes
1 green pepper
Olive oil
Salt (to taste)
Pepper (to taste)

Instructions

1. To make the vinaigrette, combine equal parts juice from peach and juice from cherries with olive oil. Season with salt and pepper to taste.Slice bread into squares. Peel cucumber into slices. Dice tomatoes, cherries and green pepper. Place bread on plate. Top first with cucumber slices, followed by green pepper, cherries and tomato. Dress with vinaigrette. Serves two.