Photo Courtesy of Greenmarket

This past Saturday Myrtle Eats Fresh Community Chef Roisin Wisneski made this gorgeous seasonal version of an old Italian favorite, Bruschetta. Adding beets and using a seasonal green she was able to get the majority of her ingredients at the Fort Greene Greenmarket located at Washington Park and Dekalb Avenue every Saturday 8AM – 5PM. Try the recipe at home!

Ingredients
” 1 loaf French bread
” 3 cloves garlic, mashed and minced, or 3 teaspoons garlic paste
” 2 baseball sized tomatoes, or 1 quart cherry tomatoes
” 1 baseball sized beet, washed and peeled
” 1 bunch Swiss chard, totsoi, or spinach
” Optional: 2 tablespoons chopped olives
” Balsamic vinegar for drizzling
” Salt and pepper to taste

Instructions
1. Dice the tomatoes into small cubes (