If this recipe could sing, it would sound like a choir from the most angelic place on earth. Who doesn’t love fresh wholesome ingredients? Who doesn’t LOVE heirloom tomato, zucchini & basil? And most of all who isn’t in love with truffle salt? I know this blog is mostly about oatmeal but I had to share this recipe, it’s that good.
Please try this at home.
- 1 large heirloom tomato or 2 smaller ones
- 1/4-1/2 cup oil-free basil pesto from Angela
- 1 zucchini
- sprouted tortilla (optional)
- truffle salt for garnish
Slice tomato into 1/4 inch slices.
Slice zucchini length wise with a mandolin or with a sharp knife (about 1/8 inch thick)
Cut sprouted tortilla into small triangles for garnish.
Start with a two slices of zucchini, side by side and spread pesto on top. Layer with the largest slice of tomato and add a little more pesto, then another two slices of zucchini, layer pesto and add a smaller slice of tomato. Continue until your stack is the desired height. Dollop a little more pesto on top, add sprouted tortilla triangles and a basil leaf. Sprinkle with truffle salt.
You will fall in love with this and almost immediately wish you had made more…
Check this out on Weekend Wellness too!