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Once upon a time, we lived in the country. During that magical time, we had a ginormous garden. In the first year, we had 17 tomato plants of several varieties. There is nothing like fresh tomatoes in summer – until you discover that nightshades puff you up like puffer fish. Ahem.
One of the tomato dishes I loved in summer was bruschetta (broo-SKET-ta, not broo-SHET-ta). I wanted to make an AIP-friendly version of it, so I got really crazy with it and replaced the tomatoes with cherries. But what to do with the grilled bread part? I thought about using different vegetables, but I was afraid they would get all mushy when grilled. That’s when I remembered jicama. It can be grilled, and still retain its crunch!
You will notice that the prep time seems…er…high. That’s because it takes a while to pit and cut all those cherries. Your work will take less time with a cherry pitter. If you intend to make this recipe, please get one. I don’t want you to curse me halfway through your cook time!
Whether you serve it as an appetizer or a side dish, I hope you enjoy this unusual twist on the classic.
- In a medium-sized bowl, combine cherries, basil, garlic, olive oil, salt and vinegar. Set aside to let the flavors meld.
- Cut jicama into ¼-inch slices. Cut slices into shapes with a cookie cutter.
- Heat grill to 450 degrees F. Brush each jicama slice on both sides with olive oil, and salt on each side as well.
- Grill jicama 1 minute per side. Serve grilled jicama slices with cherry mixture spooned on top.