Bruschetta’s Summer Streak

Okay, I know it is always amusing when Los Angeles people start complaining about the weather…but, we DID have a little heat wave the other day, and it was really hotĀ outside! It was one of those dog days when you can’t imagine doing anything besides climbing into a walk-in freezer at a nearby restaurant and locking the door behind you. This didn’t stop a gorgeous vine ripened tomato from calling out to me from the garden. Before I knew it I had some fresh salsa cruda with stunning fragrant basil. To keep it moving in the direction of a minimally cooked, not heat producing dinner, I decided to whip this up. I have featured the “raw” portobello beforeĀ (softened by dehydration at a low temperature). This is another example of how versatile the “raw” portobello can be. This is super simple and sure to refresh, and nourish you on a hot summer day.

“raw” portobello mushroom bruschetta

2 large portobello mushrooms
2 tbsp. olive oil
2 tbsp. tamari or liquid aminos
1 tbsp. fresh lemon juice

Salsa Cruda:
1 very large, or 2 medium vine ripened tomatoes, diced Read More