Bruschetta Dip W/ Cheese Crisps

This honestly is not an authentic recipe by any means, but if you’ve been following for awhile, you know I love creating a meal from items I need to get rid of from my fridge/pantry; This “bruschetta dip” turned out delicious, and was so easy to make. I used truffle infused olive oil and it added a nice kick of flavor! Add chili flakes if you like some heat. The lemon juice gives it a nice refreshing zing of brightness; The garlic and basil are the icing on the cake ! I served it up with some pumpkin seed parmesan crisps from Sonoma Creamery and they were a match made in heaven!

What you’ll need:

Servings: 2

• 4 medium tomatoes

• 1 garlic clove

• 1 tsp truffle infused olive oil

• 1 tsp lemon juice

• flakey salt

• black pepper

• chili flakes (optional)

• fresh basil

• cheese crisps

Instructions:

1. Start off by rinsing and patting dry tomatoes and basil

2. Prep tomatoes

   -Cut into small pieces

   -Transfer to a colander to drain excess liquid

3. Prep basil

   -Remove leafs off stem and stack evenly on top of each other.

   -Roll all leaves together and slice thin

   -Set aside

4. Transfer tomatoes to a mixing bowl and season with olive oil, lemon juice, salt, black pepper, and chili flakes.

5. Using a garlic press, crush garlic clove into tomato mixture and combine well.

6. Transfer tomato mixture to a serving dish and garnish with a lot of fresh thinly sliced basil.

7. Serve cheese crisps on the side for dipping! ENJOY!