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Tuesday, July 20, 2010

Roman Candle Purple Basil Bruschetta with French Bread Crisps

It is so hard to choose which one of the farmer's market tomatoes I love the most right now. But the Roman Candle is one of my favorites. This beauty has a sweet, less acidic taste than the red Roma, it is going to be hard going back to regular old Romas after the summer is over!

4 ripe Roman Candle tomatoes chopped
8 leaves of purple basil, roll it up and chiffonade it
1 clove garlic in a fine dice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
sprinkle of sea salt

Mix it up and marinate for at least 30 minutes. Serve with gluten-free vegan French Bread Crisps or fresh  gluten-free vegan French bread.

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