Carrot Top Chimichurri Bruschetta

I’m constantly finding ways to reduce food waste and new ways I can eat bread-because there is a lot of sourdough baking going on in my household. Carrot tops are often discarded, but they are edible, sweet, and delicious. In an effort to reduce food waste, I turned them into carrot top chimichurri.

This combination of the fried tomatoes, toast, and chimichurri is tangy, crunchy, sweet, and delicious. I swear, I don’t even miss eating out for brunch anymore.

Carrot top chimichurri:

• 1 cup carrot tops

• 1 shallot

• 2 garlic cloves

• 2 T fresh oregano

• 1/4 cup red wine vinegar

• 1 Serrano chili

• 1 tsp sea salt

• 1/2 cup olive oil

Toast:

• 1 pint cherry tomatoes

• 2 large slices of sourdough toast

Ingredients:

To make the chimichurri, pulse together all chimichurri ingredients in a food processor until finely chopped and mixed together.

Next add the cherry tomatoes to a medium sized frying pan and put on high heat. As the tomatoes start to heat and split, add the chimichurri sauce. The tomatoes should be blistered and soft. Lay this tomato sauce blend on top of a thick slice of toasted sourdough.