From the December/January 2018 issue
Makes about 30
- 1 cup Otto’s Naturals Cassava Flour
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 7 TBSP water
- 4 TBSP extra-virgin olive oil, divided use
- Coarse sea salt, for sprinkling
- 2 pints cherry tomatoes, halved or quartered
- 1 garlic, minced or finely grated
- 1/2 cup thinly sliced basil
- 1 TBSP balsamic vinegar
- 2/3 cup prepared pesto
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a large bowl whisk together
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