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Bruschetta

Cuisine Italian
Author Rachel Zanger

Ingredients

Bruschetta

  • 3 large heirloom or garden grown tomatoes chopped
  • About 15 fresh basil leaves chiffonade (cut into long strips)
  • 2-3 garlic cloves peeled & finely chopped
  • 3 Tbsp Extra-virgin olive oil
  • 1 Tbsp Balsalmic Vinegar
  • Sea salt to taste

Grilled Chicken Breast

  • 4 Chicken Breasts
  • Juice and zest from one lemon
  • 1 garlic clove crushed
  • 3 Tbsp fresh basil finely chopped
  • Sea Salt and Pepper to Taste
  • Walnut Oil

Zucchini Noodles

  • 4 Medium to Large Zucchini
  • 1 tsp coconut oil
  • Garlic Salt
  • Olive Oil

Instructions

Bruschetta

  1. To prepare bruschetta combine chopped tomato, chopped basil leave strips, peeled garlic into a bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with salt to taste. Gently mix together just to combine flavors. I suggest making this ahead of time so you can let the flavors combine. At least a couple hours in advance for best taste.

Grilled Chicken

  1. Marinade Chicken in ingredients for 30 minutes to 24 hours. Grill chicken until cooked through and no longer pink in the middle.

Zucchini Noodles

  1. Prepare Zucchini by slicing thinly or cut into thick strips using a knife.
  2. Melt coconut oil in pan and saute zucchini until warmed through- approximately 2 minutes. You want your zucchini to be al dente so do not overcook! Season with garlic salt and drizzle with olive oil.