Bruschetta With Garlic Scapes


Bruschetta featuring Garlic Scapes

Makes: about 1.5 cups of bruschetta


1 cup of cherry tomatoes, seeds and insides removed
1/2 cup of red onion, chopped finely (about half of a red onion)
4-5 garlic scapes, chopped finely
1 clove garlic, minced
6-8 fresh basil leaves, chopped
1 tbsp oil of choice (flax, hemp, avocado, olive)
Sea salt and pepper to taste
2 tbsp balsamic vinegar, for drizzle


1. | Halve the cherry tomatoes, remove the seeds and insides in a small bowl, then cut into small pieces and place in a large bowl. The seeds can be used in a broth or soup, but be aware that the seeds contain more solanine than the meat of tomatoes and can be inflammatory to some.

2. | Add the chopped red onion to a large bowl, as well as the garlic scapes, minced garlic and basil leaves. Spoon over 1 tbsp flax oil, a few cracks of sea salt and pepper (to taste), and place this in the fridge.

3. | When ready to serve, spoon this mixture over veggies or crackers, then a small drizzle of balsamic over top.