Heartland Cooks 6/23 - Keith's "Sweet Home" Bruschetta - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 6/23 - Keith's "Sweet Home" Bruschetta

Heartland Cooks 6/23 - Keith's "Sweet Home" Bruschetta

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Keith's "Sweet Home" Bruschetta Keith's "Sweet Home" Bruschetta
This week's Heartland Cook: Keith Yonker of Cape Girardeau. This week's Heartland Cook: Keith Yonker of Cape Girardeau.

This week's Heartland Cook really knows his way around a kitchen. Keith Yonkers of Cape Girardeau is the Executive Chef for Chartwells at Southeast Missouri State University. Basically, he's in charge of everything SEMO students eat. When he's in his own kitchen he enjoys mixing up a batch of bruschetta because it's fast, fresh and bursting with Italian flavor that reminds him of his "sweet home" Chicago.


  • 8 Roma tomatoes (diced)
  • 2 cloves garlic (finely chopped)
  • 4 fresh basil leaves (finely chopped)
  • 3 Tablespoons olive oil
  • Salt & pepper (to taste)
  • Optional: 1 Tablespoon of capers


Dice up your tomatoes, garlic and basil leaves. Mix all ingredients together. Refrigerate at least 2 to 3 hours.

Slice French bread and toast in 350 degree oven until golden brown. Spoon bruschetta on top.

Keith's tip: The bruschetta is also great on grilled chicken. Just spoon it on top of chicken fresh off the grill for a fast, fresh and healthy pop of flavor. For a less healthy option - it's also good as a substitute for pizza sauce on a store-bought pizza crust along with mozzarella cheese.

If you have a recipe you'd like to show off, we want to hear from you! Send Carly or Jaime an e-mail with your recipe. You share the recipe and we'll do the cooking!

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