Ingredients - Fritters:
1/4 cup Wheat Belly All-Purpose Baking Mix
2 tablespoons butter (soft)
1 tablespoon water
1/4 teaspoon sea salt
3-5 fresh basil leave (chopped)
Ingredients - Bruschetta:
1 large plum tomato or 12-15 cherry tomatoes (chopped)
1 teaspoon olive oil
Sea Salt - pinch
3-4 fresh basil leaves (chopped)
Directions - Bruschetta:
Prepare the bruschetta by squeezing a toothpaste-sized squeeze of garlic paste into a small bowl. Pour in the olive oil. Mix together. Then add the chopped tomato, salt, and basil leaves and mix it all together. Set aside so that the flavors will meld.
Directions - Fritters:
Heat a skillet containing 1 tablespoon of the butter on medium to medium-low heat.
In a small bowl add the baking mix, salt, egg, remaining butter, and water and blend together well. Then add the chopped basil and gently stir it in.
Once the butter in the skillet is bubbly, spread it around the pan for even coverage. Using a spoon, add the batter to the skillet such that you have four fritters. Pat them down to flatten them slightly if necessary. Allow them to fry for 3-4 minutes. Then flip them with a spatula and allow to cook another 2-3 minutes. Remove them from the pan and allow them to cool.
You can serve as pictured, or top each fritter with the bruschetta before serving. Drizzling them with more olive oil and sprinkling them with some coarse sea salt is a nice touch!