June Gardens set the stage for summer. Let our plants be the 'Opening Act'.

The Shannon boys’ favourite bruschetta

In a bowl  combine

Slice 1 pint of Sun Harvest grape ‘Sweetelle’ tomatoes

Crush 2 cloves of SunHarvest fresh garlic

Add 3 tbsp  balsamic vinegar

Add 2 tbsp olive oil.

Chop 3 -4 super large SunHarvest fresh cut basil leaves

Combine well.

Place on  baking sheet

Sliced  baquette pieces , load up with tomato , garlic basil mix

Top with shaved Parmeggiano Reggiano cheese

Place in pre-heated   oven and bake at 350 degrees until parmesan starts to melt, 4-5 minutes.

Enjoy a fabulously fresh tasting, sweet bruschetta!