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PLENTILS SUMMER HEIRLOOM BRUSCHETTA
Makes 5-6 servings
- 2 Heirloom tomatoes, about ½ pound
- 1 medium zucchini
- 1 garlic clove
- ¼ c. minced fresh basil
- 2 T olive oil
- salt to taste
- 1 - 4oz bag Light Sea Salt Plentils
Cut the tomatoes and zucchini into very small dice (about half the size of yourthumbnail).
Grate the garlic clove over a rasp/zester or push through a garlic press andadd to the bowl.
Add the fresh basil, olive oil and a pinch of salt. Mix gently and allow to sit at room temperature for at least 1 hour or wrap with plastic and place in the refrigerator until you are ready to use (this will last about 1 day in the refrigerator). Taste again before serving as you may need to add additional salt.
When ready to enjoy, place a small amount on each Plentil chip and arrange on a platter.
Optional Recipe Variation: Try to get different colors of heirloom tomatoes such as yellow, green or zebra. This makes for a beautiful bruschetta!