Everyone I have ever asked says they love bruschetta! That tangy tinge of flavor from the tomatoes, mixed with fresh garlic and aromatic basil is just the kind of combination that makes life magnificent. But if you are avoiding gluten or bread, you might be wondering what alternatives are out there. This recipe uses grilled sliced potato in place of bread. And although it isn’t grilled bread (quite obviously), the finished product is delicious, satisfying, and quite a bit further up the nutrition scale. Give it a try!
“Raw” Portobello Mushroom Bruschetta
Okay, I know it is always
amusing when Los Angeles people start complaining about the weather…but, we
DID have a little heat wave the other day, and it was
really hot outside! It
was one of those dog days when you can’t imagine doing anything besides
climbing into a walk-in freezer at a nearby restaurant and locking the door
behind you. This didn’t stop a gorgeous vine ripened tomato from calling out
to me from the garden. Before I knew it I had some fresh salsa cruda with
stunning fragrant basil. To keep it moving in the direction of a minimally
cooked, not heat producing dinner, I decided to whip this up. I have featured
the “raw” portobello before (softened by dehydration at a low
temperature). This is another example of how versatile the “raw”
portobello can be. This is super simple and sure to refresh, and nourish you
on a hot summer day.