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TOMATO BRUSCHETTA
INGREDIENTS
1 can (14 ounces) chickpeas, drained
3 tablespoons fresh lemon juice
¼ teaspoon minced fresh garlic
¼ teaspoon ground cumin
2 teaspoons olive oil
¼ cup softened butter
12 slices of ciabatta bread
¼ cup grated Parmesan cheese
1 teaspoon paprika
24 slices of roma tomatoes (plum)
½ cup feta cheese crumbled
1 teaspoon dried oregano
1 teaspoon garlic powder
STEPS TO FOLLOW
For the hummus, place the drained chickpeas, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Grill under broiler until slices are golden brown, about 3 minutes. Remove from oven and spread with a generous dollop of hummus. Sprinkle with a pinch of paprika.
To serve, top with tomato slices, feta cheese, and a sprinkle of oregano and garlic powder.
NATURAL CLAMATO WITH CHAMOY
INGREDIENTS
1 cup of Mango in cubes
1 cup of Pineapple in cubes
4 lemons the juice
½ lt of tomato juice
1/4 cup of Chamoy Sauce
2 tsp soy sauce
2 tablespoons Seasoning Juice
2 tablespoons Worcestershire sauce
hot sauce to taste
Salt and pepper to taste
STEPS TO FOLLOW
Run lime across rim of mug.
Dip mug in Tajín to coat evenly.
Add ice.
Add pineapple and mango cubes and chamoy sauce.
Fill with tomato juice, soy sauce, lemon juice, seasoning juice, Worcestershire sauce, hot sauce to taste and mix
Garnish with celery stick and cucumber slices.
TOMATO JUICE
INGREDIENTS
2 tomatoes, 1 small carrot, ½ stick of celery, 2 lemons.
STEPS TO FOLLOW
Chop the tomatoes and carrot, so they fit through the chute of your juicer.
Get the juice and reserve.
Pour the juice into a glass.
Add the juice of two lemons.
Garnish with celery stick, olives, peppermint leaves and enjoy.
TOMATO BURGER
TOMATO BURGER
INGREDIENTS
1 large tomato
1 ground beef for hamburger
2 tbsp. pesto sauce
2 lettuce leaves
2 slices of onion
1 slice of mozzarella cheese
STEPS TO FOLLOW
Wash and cut the tomato in half. Spread each of the halves with pesto sauce. Cut a slice of mozzarella cheese and a couple of slices of onion. Wash the lettuce leaves.
In a pan with a little oil, brown the onion rings for a couple of minutes on each side. Now, cook the steak for 4 minutes, turn it over, put the mozzarella on top and cook
On the tomato base put the lettuce + the meat with the mozzarella + the onion rings. On top put the other part of the tomato that will make a roll.