When in doubt, vegan bruschetta it out….
Too corny? Nah… Ooo, but corn would be an amazing addition to these little toasts…
Anyway, this is a perfect snack, appy, lunch, or even a super simple dinner alongside a mega salad!
Bruschetta is always a go-to at a restaurant with no vegan options. Minus the cheese ontop and butter below. You really can’t go wrong with tomatoes and toast, ya hear me?
Making this at home allows you to experiment a little, and it’s an easy, delicious way to get that fresh Italiano feel in the heat of the summer.
It’s not your typical brusch though (yes, brusch is now a word…), balsamic reduction gives it a deep sweetness, a little lime juice brings the tartness, and a sprinkle of cashew parm achieves that cheezy, salty flava flave.
If you can get your hands on some heirloom tomatoes, then cudos points to you, because your brusch will then blow the summery flip flops off of your guests tanned feet.
And the bread? Try to find yourself a rye sourdough baguette, that’s my fave.
Crunch away, my friends!
- Tomatoes are one of nature’s magical fruits. They’re packed with vitamin K to help your bones, potassium for your heart, vitamin C for your immunity, and vitamin A for bones and your vision.
- Basil is a powerful herb, packed with antioxidant, anti-aging and anti-inflammatory properties. This guy will help prevent stress and anxiety, plus improve your digestion and liver function!
- Shallots are amazing for lowering your blood pressure and increasing your blood flow. They’re sulfur-containing morsels, which makes them a star when it comes improving collagen levels and growing healthy hair.
- 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.
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