🍅 Vegan Tomato Bruschetta
🌿 Ingredients:
For the tomato topping:
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5–6 ripe Roma tomatoes, finely diced
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2 tablespoons fresh basil, chopped
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2 cloves garlic, minced
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1 tablespoon balsamic vinegar
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2 tablespoons extra-virgin olive oil
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Salt and black pepper, to taste
For the bread:
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1 baguette (French or Italian), sliced into ½-inch pieces
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2 tablespoons olive oil (for brushing)
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1 clove garlic (optional, for rubbing the bread after toasting)
🔪 Instructions:
1. Make the Tomato Topping
In a medium bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, and olive oil. Season with salt and black pepper to taste. Mix gently and let it sit for at least 10–15 minutes to allow the flavors to meld.
2. Toast the Bread
Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
Bake for 7–9 minutes, or until golden and crisp. (Optional: Rub the toasted bread with a cut garlic clove for extra flavor.)
3. Assemble the Bruschetta
Top each toasted baguette slice with a spoonful of the tomato mixture. Serve immediately so the bread stays crisp.
🍽️ Serving Suggestions:
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Serve as a starter or on a grazing board with olives, roasted nuts, and vegan cheese.
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Add a drizzle of balsamic glaze for extra richness.
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For a gluten-free option, use GF baguette or crackers.
✅ Tips:
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The tomato mixture can be made a few hours ahead and refrigerated.
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Use heirloom or cherry tomatoes for variety and color.
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Want extra creaminess? Spread a thin layer of vegan cream cheese on the toast before topping.
