Tomato Bruschetta

Tomato Bruschetta

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Tomato Bruschetta

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INGREDIENTS

4 to 6 slices Italian bread (baguette or ciabatta)
2 large tomatoes, finely diced
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1.5 teaspoon Dangold "Oregano Basil & Tomato" spice blend
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

DIRECTIONS

  1. Preheat your oven to 200°C.
  2. Arrange the bread slices on a baking tray and toast in the oven until golden and crisp, about 5-7 minutes per side.
  3. Meanwhile, in a bowl, combine the diced tomatoes, minced garlic, olive oil, Dangold "Oregano Basil & Tomato" spice, salt and pepper.
  4. Once the bread slices are toasted, spread the tomato mixture over each slice.
  5. Garnish with fresh basil leaves and serve immediately.

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Vegan Chickpea “Chicken” Poppers

Vegan Chickpea “Chicken” Poppers

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Vegan Chickpea “Chicken” Poppers

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INGREDIENTS

2 two ounce cans of chickpeas
2 tbsp olive oil
2 tbsp Dangold Chicken Salt
Cayenne or paprika, to taste

DIRECTIONS

  1. Heat your oven to 425 degrees. While your oven heats up, drain and rinse two 12 ounce cans of chickpeas, then thoroughly pat them dry using a kitchen cloth or towel. The dryer, the better.
  2. Season your chickpeas with two tablespoons of olive oil, Dangold Chicken Salt, and cayenne or paprika to your desired spice level.
  3. Arrange the chickpeas on a foil-lined baking sheet and bake for 30 minutes, mixing them gently halfway.
  4. When chickpeas are golden and crispy, remove them from the oven and allow them to cool for an additional 15 minutes. Enjoy them while fresh, as a solo snack, salad crouton, or soup topper!

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