Recipe of the Week! - July 15th

Bruschetta with Pebble & Fern Kombucha Vinegar

WWe served this bruschetta as a salsa dip at the Open House. The portions of ingredients for bruschetta is just a starting point, always taste and adjust.



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  • 2 vine ripe tomatoes, diced

  • 5 fresh basil leaves, chopped

  • 1 tablespoon extra virgin olive oil

  • 1/2 tsp dried oregano

  • Large pinch of coarse sea salt

  • 1 teaspoon kombucha vinegar

  • 1 whole clove garlic, crushed


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Combine ingredients in a bowl, taste and adjust ingredients to taste ( I like a lot of garlic!), let sit to combine flavours for 1 hour. Serve traditionally on toasted baguette slices, or like we did as a salsa with chips! ​

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