Vegan Bruschetta

Since I can’t stop baking bread and my family is getting tired of bread and oil or butter, I have to find some new ways to serve it!

Ingredients
6+1 TBSP olive oil
1 tsp minced garlic
2 tsp chopped fresh rosemary
salt
pepper
1 pint grape or cherry tomatoes
12 bread slices (baguette or artisan loaves)
1 lemon, juiced
1 small red onion, chopped 
vegan parmesan

Process
Mix oil (save 1 TBSP), garlic, rosemary, salt, pepper, and tomatoes.
Marinade tomatoes for 10 minutes.
Remove tomatoes from marinade and roast at 425* for 20-30 minutes.
Brush bread with marinade and toast in oven until golden.
Mix lemon juice and oil and marinade onions.
Spread bread w/ tomatoes, lemon oil mix,  and add onions and parmesan