Cherry Basil Bruschetta
Author: Wendi Washington-Hunt
Prep time:
Cook time:
Total time:
Serves: 4
- 2 cups pitted, chopped cherries
- ¼ cup chopped fresh basil
- 3 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons olive oil + more for brushing
- ½ teaspoon sea salt + more for sprinkling
- 1 teaspoon balsamic vinegar
- 1 jicama
- 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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cherry-basil-bruschetta/
3.5.3229