Bruschetta with Mock's Greenhouse Tomatoes

Only a few brave vendors came out in the pouring rain this past Saturday to sell their fresh foods at the Leesburg Farmer's Market. Luckily, Mock's Greenhouse out of Berkeley Springs, West Virginia was one of them.

Mock's grows all of their vegetables hydroponically, so they're able to deliver fresh and delicious basil, lettuce, tomatoes and more year-round. Mock's is a family business and most of their crops are sold locally at farmer's markets in Virginia and West Virginia. However, some local restaurants and grocery stores have also taken notice and stock produce from Mock's.

At the Leesburg Farmer's Market, they were selling pints of heirloom tomatoes that looked like the perfect base for a batch of fresh bruschetta.

The best part about bruschetta is how easy it is to make: You basically toss some ingredients together, let it sit for a while, toast some bread, and presto! You have a delicious and hearty appetizer.

Bruschetta with Mock's Greenhouse Tomatoes:

• 1 pint of Mock's Greenhouse heirloom tomatoes
• 1/4 of a small red onion
• 3 cloves of garlic
• 1/4 cup of fresh basil
• 2 tbs. extra virgin olive oil (plus extra olive oil for drizzling)
• 1 tbs. balsamic vinegar
• Goat cheese if desired
• 1 sliced baguette

Chop the tomatoes into quarters and put them into a medium-sized mixing bowl. Chop the onion, garlic and basil and add to the tomatoes. Add the oil and vinegar and stir the mixture to combine all ingredients. The bruschetta is best if you let it stand for 30 minutes to an hour to soak up the flavors.

While you're letting the bruschetta sit, arrange your sliced bread on a cookie sheet and drizzle with olive oil. Place under the broiler for just a few minutes. Make sure to keep an eye on the toast, as it will burn quickly. Once the tops start to get brown, remove the bread and flip the slices to brown the other side.

Serve with optional goat cheese.