taken from www.thehealthycookingcoach.com

by Chef Rachel

Makes about 30 appetizers; serves 3 as an entrée

I found this recipe on the Deliciously Organic web site by cookbook author Carrie Vitt. You could serve this as an appetizer, as an accompaniment to eggs, greens, and fruit for breakfast, or as an entrée over a crisp green salad or with sauteed leafy greens.