By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com
- Ten1-inch-thick slices of ciabatta (12-ounce loaf), cut into large chunks
- 4 Tbsp. olive oil
- 2 garlic cloves, minced
- 4 large Heirloom tomatoes, cut into coarse chunks
- 1 (15 oz.) can artichokes, drained
- 8 large prunes
- 1/3 cup fresh parsley, chopped
- 1 Tbsp. black sesame seeds
- 2 Tbsp. Lundberg Family Farms® Brown Rice Syrup
- Sea salt and freshly ground pepper
Preheat the oven to 400° F. In a roasting pan, toss the ciabatta chunks with 1 tablespoon olive oil and garlic. Roast for 8-10 minutes, until bread is golden brown. Set aside. In a large bowl, toss the tomato chunks, artichokes and prunes with the parsley, 3 tablespoons of olive oil, sesame seeds, Lundberg® Brown Rice Syrup, sea salt and pepper. Add the tomato mixture to the toasted bread in the roasting pan. Return to the oven and roast for 25 minutes. Remove from oven and serve warm.