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Ingredients
- 1 x vine-ripened tomato (4 slices)
- 8 x leaves fresh basil
- 2 x bias-cut slices Chapati bread from Word of Mouth Baking (sliced thin)
- 2 Tbsp. Sciabica extra virgin extra virgin olive oil
- 2 Tbsp. sun-dry tomatoes in oil
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. peeled Parmigiano- Reggiano cheese
- 1 x (3-oz) ball fresh mozzarella cheese Freshly grnd black pepper
- 1 Tbsp. Sciabica basil extra virgin olive oil
- 4 ounce marinated artichoke hearts
- 2 x cloves roasted garlic
Directions
- Cut the Chapati bread thin on a bias, approximately 1/4 inch thick. Drizzle with Sciabica extra virgin extra virgin olive oil and toast in broiler till lightly golden brown on both sides. Set aside.
- Puree sun-dry tomatoes in small blender or possibly food processor and set aside.
- Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.
- Drain artichoke hearts and set aside two nice pcs for garnish.
- Puree artichoke hearts with the roasted garlic cloves and set aside.
- Chiffonade (fine julienne) two basil leaves and set aside.
- Spoon half of the artichoke puree into the center of plate. Place artichoke heart on top of the puree. Place a piece of the Chapati bread into the side of the puree. Layer the tomato, basil leaves and mozzarella around the puree in a half moon. Drizzle with Sciabica basil extra virgin olive oil, balsamic vinegar reduction, sun-dry tomato puree and basil chifonade. Top puree with peeled Parmigiano-Reggiano cheese and freshly grnd black pepper around the edges.
- Serves two.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 2 servings | |
| Calories 51 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 93mg | 4% |
| Potassium 226mg | 6% |
| Total Carbs 10.38g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.29g | 4% |
| Protein 1.36g | 2% |
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