Chef Paul Mattison will team up with Sweetgrass Farms on Feb. 27 for a Farm-to-Fork event. For $125, you can attend the exclusive event at Sweetgrass Farms (if you make reservations now). But if you can't make it, the culinary icon shared with us this recipe if you care to try it at home.

Chef Paul Mattison's Bruschetta with goat cheese

Ingredients (for bruschetta): 2 pints of grape tomatoes, cut in half; ½ teaspoon garlic, minced; ¹/8 cup plus 2 tablespoons of extra virgin olive oil; ½ small red onion, small dice; 1 tablespoon of green onion, thinly sliced; 1 tablespoon fresh chives, thinly sliced; 1 tablespoon of fresh basil, chiffonade; 1 baguette, thinly sliced and toasted in oven; ¼ cup pesto goat cheese; salt and pepper

Preheat oven to 375 degrees. Combine tomatoes, garlic, and 2 tablespoons of olive oil. Mix and place on baking sheet. Bake tomatoes 3 to 5 minutes, until slightly softened. Cool. Mix tomatoes with oil, green onion, red onion, chives, basil, salt, and pepper. Take a sliced toasted baguette (crostini) and spread an even layer of pesto goat cheese on it. It helps if the pesto goat cheese is room temperature, add tomato mixture on top and finish with balsamic syrup. 

Ingredients (for pesto goat cheese): 2 cups packed fresh basil leaves; 2 cloves garlic; ¼ cup pine nuts; 2/3 cup extra virgin olive oil, salt and pepper to taste;1 cup Parmesan cheese, grated; 1 small package goat cheese, room temperature

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth.Transfer to a small bowl, and add the Parmesan. Mix and season with salt and pepper to taste. Next, add 4 tablespoons of pesto to the softened goat cheese. Mix well. You will have extra pesto, which can be used in different preparations. 

Farm-to-Form Wine Dinner