Friday, July 17, 2009

Tomato Bruschetta

Serves 2-4

2 whole heirloom tomatoes, diced
8 sprigs fresh basil, diced
3 tbsp fresh lime juice
3 tbsp olive oil
dash black pepper
dash sea salt
dash fresh thyme

Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil

Puree all cracker ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.

Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces.

Combine all bruschetta ingredients in a bowl, let sit for 5 minutes, and serve with crackers.

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