What an incredible and unique idea!  We all love a sweet, buttery, crunchy granola at breakfast time, but why not make a savory granola to top a salad or plate of seasonal veggies?  This recipe hailing from Food & Wine magazine does just that–a savory granola is made with rolled oats, a touch of olive oil, a drizzle of agave nectar and nuts.  Baked until crunchy and lightly browned, you use this savory granola over a plate of heirloom tomatoes and a lovely, creamy lemon ricotta cheese.  (I had some snap peas on hand from our CSA, so I roasted those and added them to the salad for a splash of color.)

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/heirloom-tomatoes-ricotta-and-savory-granola)

Tagged: agave nectar, Food & Wine, granola, heirloom tomatoes, lemon-ricotta cheese, nuts, oats, ricotta cheese, rolled oats, savory granola, tomato salad, tomatoes, vegetarian