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Lentil Chip Summer Heirloom Bruschetta

Makes 5-6 servings



  1. Cut the tomatoes and zucchini into very small dice (about half the size of your thumbnail).
  2. Grate the garlic clove over a rasp/zester or push through a garlic press and add to the bowl.
  3. Add the fresh basil, olive oil and a pinch of salt. Mix gently and allow to sit at room temperature for at least 1 hour or wrap with plastic and place in the refrigerator until you are ready to use (this will last about 1 day in the refrigerator). Taste again before serving as you may need to add additional salt.
  4. When ready to enjoy, place a small amount on each Lentil Chip and arrange on a platter.

Optional Recipe Variation: Try to get different colors of heirloom tomatoes such as yellow, green or zebra. This makes for a beautiful bruschetta!