We just got back from a family trip that included a lot of big meals out, as well as cooking for a crowd. So, tonight I wanted something a bit more simple. I cooked up some Italian sausage (both vegan and not), steamed some green beans from the garden, and threw together a simple bruschetta with fresh locally grown and made ingredients.
Vegan Tomato and Basil Bruschetta
1 loaf Italian bread, sliced into 1/2 inch slices
1 large tomato (or 2 smaller tomatoes – I used one red and one yellow)
3 cloves garlic
Enough basil to have a 1/2 leaf or leaf for each bread slice
Preheat oven to 450* Slice tomatoes very thinly and into half slices. Remove basil leaves from stem and clean.
Slice garlic cloves in half and rub each slice of bread with garlic. Brush bread with olive oil (or spray on).
Place bread on baking sheets or stones and cook 5-6 minutes per side (more or less depending on how browned you like the bread to be).
Remove bread from oven and place 1 tomato piece and one basil leaf on each. Optionally, you can spray or coat again with olive oil at the end and/or gently salt with sea salt.
2 Responses to Vegan Tomato and Basil Bruschetta