13 August 2016

Kids Cook in the Market: Summer Bruschetta

Every summer, mid-June through August at our PSU Market, kids age 7-11 can participate in Kids Cook at the Market, where they learn about the seasonality of food, meet local farmers, and prepare ingredients purchased fresh at the market. Classes include a guided market tour, hands-on instruction and recipes to take home so students can share what they learn with family and friends.

The Kids Cook Season 2016 is generously sponsored by Whole Foods Market.


  • 1 (12 to 16-inch) baguette
  • 2 garlic cloves, halved plus 1 tablespoon minced garlic
  • 5 tablespoons extra-virgin olive oil
  • ¼ cup grated Parmigiano-Reggiano, plus more for garnish
  • 2 cups diced summer or Roma tomatoes
  • 1 cup thinly sliced fresh basil leaves, plus more for garnish
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
  3. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
  4. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.