On my last trip to Whole Foods I saw some new gluten-free crackers that I hadn't seen before. They are called Edward & Sons' Exotic Rice Toast. They come in a few different flavors. I got the Jasmine Rice & Spring Onion, and the Purple Rice & Black Sesame. I was quite pleased with the crisp texture and subtle seasoning. These are a perfect base for fancy spreads and hors d'oeuvres. I enjoyed them with hummus and a tomato and artichoke bruschetta spread. For more information about this company and it's products, go to www.edwardandsons.com
Next up is a twist on the classic Tuna Melt. Hope you like it!
Ingredients:
1 can of tuna, drained
1/4 c. organic mayo
1 tsp. red wine vinegar
1 green onion, minced
salt and pepper to taste
1/8 tsp. mustard seeds, crushed
1/2 c. shredded cheddar cheese (I used dairy free rice cheese)
4 thin slices of a Roma tomato
1/2 small avocado, sliced thin
2 (6") corn tortillas
Nonstick spray
Directions: Heat oven to 400 degrees. In a small bowl, combine tuna, mayo, red wine vinegar, green onion, salt and pepper and mustard seed. Set aside. Place 2 tortillas on a cookie sheet and spray both sides with nonstick spray. Place in broiler for 1 minute. Remove and flip over tortillas. Sprinkle a little cheese on each tortilla, reserving 1/8 c. for later. Next, spread tuna mix evenly on each tortilla. Top each with 2 tomato slices. Sprinkle on the reserved cheese. Return the cookie sheet to the broiler and cook for 2 1/2 to 3 minutes. Place tortillas on a plate, divide the sliced avocado evenly between them and fold up into a taco shape. Secure with a toothpick to retain shape. Serve!
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