Yummy Vegan Bruschetta
I've never been a huge tomato fan. To me they always were tasteless and never appealed to me. I liked salsa + tomato sauce for pasta but that was it. So why am I sharing a recipe that consists of mostly tomatoes you ask...Well I recently started a big raised bed garden and I decided to grow cherry tomatoes! They taste better and of course fresher. It's an amazing feeling to be able to walk to your own garden and pick what you need for your recipes.
I have recently embarked on a 30 Rebirth Journey working with a business coach and one of my tasks is to be consistent with meal prepping. My goal was/is to seek out simple vegan meals that are still healthy yet satisfying!
I am growing lots of herbs too and my basil plants are growing out of control so I thought to make bruschetta. You can enjoy this as breakfast, snack or a side dish! Here is my simple recipe, I hope you enjoy!!
Prep Time: 10 mins.
Cook Time: 10 mins.
Yields: 3-4 servings
1 cup cherry tomatoes
1/2 cup basil
2 Tablespoons olive oil
1 Tablespoon minced garlic
sea salt to taste
crushed red pepper to taste
2 Tablespoons of Follow Your Heart vegan Parmesan cheese
1 teaspoon Balsalmic or Apple Cider Vinegar
3-4 slices of Italian bread
Earth Balance vegan butter
Wash + dry your tomatoes and basil.
Pre-heat your oven to 325 degrees for your bread.
Chop tomatoes, basil + garlic and place all ingredients in a bowl.
Add olive oil, sea salt, pepper, cheese + vinegar to bowl.
Mix ingredients together and add more salt + pepper if needed.
Refrigerate and start working on bread.
Slice your bread + butter it. Spread minced garlic + cheese to bread as well.
Bake your bread for 10 minutes or until toasted.
Add your tomato mixture to your bread and enjoy!!