Bruschetta with Dehydrated Tomatoes:

Bruschetta served as an appetizer to
Parmesan-crusted chicken

Ingredients:

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.