Truffled Tomato Basil Stacks

If this recipe could sing, it would sound like a choir from the most angelic place on earth.  Who doesn’t love fresh wholesome ingredients?  Who doesn’t LOVE heirloom tomato, zucchini & basil?  And most of all who isn’t in love with truffle salt? I know this blog is mostly about oatmeal but I had to share this recipe, it’s that good.

Please try this at home.

Serves 1-2

Ingredients:

Directions:

Slice tomato into 1/4 inch slices.

Slice zucchini length wise with a mandolin or with a sharp knife (about 1/8 inch thick)

Cut sprouted tortilla into small triangles for garnish.

Start with a two slices of zucchini, side by side and spread pesto on top.  Layer with the largest slice of tomato and add a little more pesto, then another two slices of zucchini, layer pesto and add a smaller slice of tomato. Continue until your stack is the desired height.  Dollop a little more pesto on top, add sprouted tortilla triangles and a basil leaf.  Sprinkle with truffle salt.

You will fall in love with this and almost immediately wish you had made more…

Hallelujah Summer!

Check this out on Weekend Wellness too!

Om,

Renata

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3 comments on “Truffled Tomato Basil Stacks

  1. Ricki says:

    If this could sing, I think it would be singing, “Eat Me!”. Not only does it look just gorgeous–such vibrant colors!–I can just taste all the fresh summer flavors. Thanks for submitting to WW this week! :)

  2. […] Truffled Tomato Basil Stacks from Om of the Day […]

  3. Looks sooo good! Can’t say I have truffle salt in my pantry…but might take a go at it anyway!

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