3-5basil top leavesfor garnish and presentation on the plate
Severalbaisil leavescut chiffonade (leaves cut crosswise in 1/4 in ribbons)
1large (1/2 -3/4lb)heirloom tomatocut in 1/4in wedges
2 ozalmond ricotta or allmond cream cheese(or any oil-free plant-based cheese) optional
4-6oil-free baked flatbread(pita bread baked, or other flatbread fresh or baked) optional
Wash and spin dry lettuce and basil or place in a glass or vase to air dry.
Cut the basil leaves in chiffonade style (leaves cut crosswise into ribbons about 1/4 in) or tear basil leaves into bite size pieces.
Reserve a few top basil leaves for garnish and presentation on the plate(s).
Layer your serving plate with some lettuce leaves. Add some of the cut or torn basil leaves. Place a layer of the tomato wedges. Garnish with the top basil leaves.Squeeze the lemon over the platter and grind some black pepper if desired. Spread some almond ricotta or oil-free plant-based cream cheese on the baked flatbread and add to the serving platter. Enjoy the taste of summer!