Serves 4
14-oz can palm hearts, drained
2 medium tomatoes, seeded and diced
3 cloves garlic, pressed (or grated using a Microplane grater)
2 green onions, diced finely
2 T olive oil
2T fresh basil, chopped
2 oz parmesan cheese, finely shaved (another use for the Microplane grater)
Rinse and slice the palm hearts and toss with all the ingredients except the cheese. Chill and allow to marinate for at least a half hour. Arrange on small serving plates and cover each serving with a fluffy mound of shaved parmesan cheese.
Alternate version: Try artichoke hearts instead of palm hearts.