Bruschetta with Blazin’ Balsamic Glaze

Bruschetta with Blazin’ Balsamic Glaze

This month we’re celebrating Health & Wellness! Our recipes this issue were done by Chef Nuha, our Edibles Magazine™ Chef Correspondent. We bring you some easy, at home recipes that allow you to infuse your daily life with cannabis. Dosing is person to person and everyone reacts differently, and each product or infusion will be dosed differently. For more recipes or how to make canna butter or canna oil, visit EdiblesMagazine.com or download our App.

5 Basil fresh leaves
2 Garlic Cloves
½ tsp Garlic Powder
¼ Red onion
1 cup Tomatoes, pitted and diced
½ cup Balsamic vinegar
2 tbsp Cannabis Infused Olive Oil
¼ tsp Salt
¼ tsp Pepper
½ Loaf French banquette
(Gluten-Free Mod: use sourdough bread)

Mix all ingredients aside from the bread into a bowl and let sit in refrigerator for 30 min. In the meantime, slice bread (use sourdough baguette for a Gluten-Free modification) in half add a sprinkle of salt and drizzle Cannabis Infused Olive Oil and place in oven at 400 degrees for ten minutes or till a golden brown. Pour mix over toasted banquette, drizzle balsamic glaze and serve.

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