Friday, May 19, 2017

Bruschetta with Dehydrated Tomatoes:

Bruschetta served as an appetizer to
Parmesan-crusted chicken
1 baguette loaf, thinly sliced
2 cups parmesan cheese
Dehydrated tomatoes (see below)
1 Tbsp olive oil plus extra for brushing
1 clove of garlic
1 tsp balsamic vinegar
Fresh Basil, chopped
Salt and pepper to taste

Brush baguettes with olive oil and place on baking pan and broil for 1 to 2 minutes or until golden brown. In a bowl, mix tomatoes, olive oil, salt, pepper and balsamic. Place 2 Tbsp cheese and a spoonful of tomato mixture on each slice of baguette. Top with fresh basil. Garnish with a sprig of basil and serve as an appetizer to an Italian meal (like Parmesan-crusted chicken), or as a healthy afternoon snack.

Dehydrated Tomato Prep:

Cut 12 Roma tomatoes into thin slices and brush one side with olive oil. Sprinkle with Italian Seasoning. Dehydrate in your favorite Nesco Dehydrator at 135° for 6-12 hours (time depends on tomato thickness, amounts and size). Any extra dehydrated tomatoes can be saved for salads, pasta garnishes or to be eaten by themselves. 

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