Northeast Wisconsin
  • Northeast Wisconsin
  • September 2015
Written by 



2 tablespoon olive oil

3-5 cloves garlic (finely chopped)

½ large red tomato

3 small/medium heirloom tomatoes (or 2 pints of cherry/grape tomatoes)

1 tablespoon balsamic vinegar

15-20 fresh basil leaves

1 teaspoon salt (you may not need a whole teaspoon, the cheese will give it a salty flavor too)

¼ teaspoon pepper

Fresh grated parmesan cheese

Ezekiel low sodium gluten-free bread (this crisps up awesome — no need for regular French bread!)


Take a few slices of the bread and cut them in half from top to bottom and set aside for now.

Finely chop the garlic. Add the olive oil to a pan and cook the garlic so it becomes fragrant and lightly golden in color. Set aside and let cool just a bit.

Chop the tomatoes into small bite sized pieces. Add garlic and tomatoes to a medium sized bowl. Add the balsamic vinegar, salt and pepper. Finely mince the basil leaves and add to the mixture. Let this mixture sit for an hour or two to allow all of the flavors to come together.

Now add the olive oil to a pan and rub the pieces of bread around so they all get lightly coated in the oil. Keep the heat at medium to medium/high so they do not burn. They should take around 5-10 minutes or so to get nice and crispy. Toast each side.

Spoon the mixture on a piece of bread and sprinkle on some of the cheese. It is delicious!


Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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