Bruschetta with tomatoes is a classic Italian-style recipe that is super easy to make and naturally vegan. Made with simple healthy ingredients, it can be enjoyed as an antipasto (starter) or as a main. This recipe is easy, healthy, crunchy, tasty, and comforting. Oh, and it’s pronounced broo-sketta, not bruh·sheh·tuh!
Classic Italian bruschetta is a humble dish made from thick grilled slices of stale bread rubbed with garlic and topped with good quality extra virgin olive oil and sea salt. It has become such a loved dish that these days you’ll find bruschetta served during aperitivo in fancy Italian bars and cafes in hip neighbourhoods around Rome, Florence, and Milan.
For the ingredients, you’ll need a good bread from your local baker. Ideally, a big wide loaf made from mainly wheat flour and even better if made with sourdough. Get one with a compact crumb and a nice crust and cut slices that are at least 0.6 inches (1.5 cm) thick. Avoid packaged toast bread for bruschetta (and for anything else really), it’s full of preservatives and its texture is too soft and weak. It won’t hold your toppings and it won’t be as satisfying when you bite into it. Also avoid baguettes as the slice will be too small and too soft to hold the toppings and it will get too moist too fast.
Garlic’s a must for your bruschetta. If you can afford it, invest in some good quality extra virgin olive oil imported from Italy and with a mild flavour. The best oils are generally cold-pressed but they can get very expensive. You’ll also need ripe vine cherry tomatoes, balsamic vinegar, basil leaves, and sea salt and pepper.
For more delicious vegan recipes, try making my savory stuffed bell peppers. The bell peppers are filled with rice and other delectable veggies. They’re perfect as a side or as a main dish!
Or, try making my vegan baked eggplant with creamy avocado spread. The delicious baked eggplants are topped with spiced chickpeas and a tomato salsa made with date tomatoes, parsley, apple cider vinegar, garlic, and salt and pepper.
This recipe was republished with permission from The Plant-Based School.
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