Featured at the Sioux Falls Local Foods Fair, 2019, Chef Nicholas Skajewski, Avera Executive Chef 

Confit Local Bruschetta

Confit Local Bruschetta. Featured at the Sioux Falls Local Foods Fair, 2019, Chef Nicholas Skajewski, Avera Executive Chef.


  • Local Squash, ½ in. dice 1 C
  • Local Zucchini, ½ in. dice 1 C
  • Local Sweet Onion, ½ in. dice 1 C
  • Local Garlic Cloves, slivered ¼ C
  • Local Tomatoes, ½ in. dice 1 C
  • Local Oregano, fine dice 1 T
  • Local Rosemary, fine dice 1 T
  • Olivelle Basil Olive Oil 1 C
  • Baguette, ½ in. slices, toasted varies
  • Spreadable Goat Cheese varies
  • Smoked Balsamic Reduction garnish
  • Microgreens garnish
  • Salt to taste
  • Pepper to taste



  1. Preheat water bath using sous vide immersion circulator to 185 degrees.
  2. Vacuum seal (or use the water displacement technique) all produce, herbs, seasonings,
    and oil appropriately. Be sure to get as much air out as possible.
  3. Sous vide cook the sealed bag until produce is to desired consistency. I prefer tender, but
    still slightly crisp, about 30 minutes, and up to an hour.
  4. Remove the bag from the water bath and cut open. Set aside.
  5. To plate, spread goat cheese on toasted baguette. Top with cooked vegetable blend and
    drizzle with smoked balsamic reduction. Add coarse ground salt and pepper to taste.
  6. Enjoy and thank you farmers!


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