Fresh Vegan Bruschetta with Cashew Parmesan
Author: Jules
Recipe type: Vegan Bruschetta with a twist
Cuisine: snack, lunch, appetizer
Serves: 2 people
- 15-20 cherry tomatoes, diced
- ½ shallot, minced
- 2 cloves garlic, minced
- large handful basil, chopped
- 2 tbsp balsamic reduction (I used Nonna Pia'scabernet merlot)
- ⅛ tsp himalayan salt
- ⅛ tsp pepper
- ¼ lime wedge
- ¼ cup cashew parmesan
- 5-6 thin slices of baguette (rye sourdough is my favourite)
- Mix tomatoes, shallot, garlic, spices, balsamic and basil together in a bowl.
- Toast bread.
- Pile the tomato mixture on the toasted slices, and top with a squeeze of lime and sprinkle with cashew parmesan.
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/08/02/fresh-vegan-bruschetta-with-cashew-parmesan/
3.5.3226