There are probably an infinite number of variations for preparing bruschetta. Today I wanna share a recipe for a vegan version of the famous Italian antipasti. Bruschetta is perfect as an appetizer, but also as a light dinner or finger food for a buffet (as well as Pizza Muffins by the way …).
Ingredients (serves 4)
1 Ciabatta (or other white bread with a hard crust, such as baguette)
5 tablespoons almond butter (or margarine)
2 tablespoons basil
3 garlic cloves, chopped finely
5 large tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons olive oil
4 teapoons balsamic vinegar
1 teaspoon agave syrup
veg. grated cheese (eg Daiya SHREDS Mozzarella Style)
Cut the bread into slices and toast it briefly in the oven at about 100 ° C.
Mix almond butter, basil and garlic and butter the toasted bread slightly with the mixture. Stir tomatoes and tomato paste and add a pinch of salt and some pepper.
Evenly spread the tomatoe mass over the bread. Mix olive oil, balsamic vinegar and agave syrup and drizzle the mixture on top of the tomatoes. Add some vegan cheese (or leave it out, as you like) and put the bread into the oven again for about 10 minutes at 150 ° C.
Serve immediately and take a bite!