Summer Maitake Bruschetta

This fresh and simple recipe uses Sporgy Maitake BBQ Jerky and Smoked Maitake Himalayan Pink Salt.

Vegan

Serves 4-6


1 very large or 2 medium Tomatoes - (any color or variety, fresh & very ripe)

1 – 1 ½ tsp Sporgy Smoked Maitake Himalayan Pink Salt

¼  oz Sporgy Maitake BBQ Mushroom Jerky

2 Tbsps Extra Virgin Olive Oil (high quality)

1 bunch fresh Basil, chiffonade 

1 ripe Avocado

1 small Garlic Clove, peeled & minced fine

1 loaf of your Favorite Banquette, sliced 


Directions:

   Starting with clean tomatoes, cut them to a small dice. Put the small diced tomatoes into a medium size bowl and sprinkle with 1 to 1 ½ tsp of Smoked Maitake Pink Salt, or to taste.

   Chop up a few large pieces, or sprinkle some smaller pieces, of the BBQ Maitake Jerky in the bowl. 

   Take the ripe avocado and slice it in half around the pit, then remove the pit. Using a spoon, scoop the avocado meat out of the skin. Then take a kitchen knife and slice the avocado into small cubes and add it to the bowl.

   Add the chiffonade basil, minced garlic and olive oil to the bowl and mix it with wooden spoon well.

   Cover the bowl with a lid and let it marinate for 15 minutes in the refrigerator. Serve with fresh bread or crackers. Enjoy!

image4