Fresh and Tasty Bruschetta

One of my struggles, as a new vegan, is what to bring to potlucks and parties. I hate going to someone’s house empty handed when I’ve been invited over for dinner but I also don’t want to bring something that people are going to think of as ‘rabbit food’ or typical ‘vegan fare’. Bruschetta is the answer!

Last summer, my mother threw a mini dinner party for her friends and made bruschetta, in the most traditional way. This is not the fancy, crazy bruschetta you get in restaurants. It also isn’t that typical homemade bruschetta on huge slices of garlic bread, topped with giant chunks of red, yellow, green peppers and smothered in cheese. This is back-to-basics bruschetta, the way it was meant to be made!

Since that dinner party, I’ve adapted the recipe a little and have managed to popularize it with my coworkers. I now bring it to any parties or potlucks to which I am invited. Not only does it guarantee that I have something to eat but everyone else loves it too. I usually have to elbow my way in to get some of my own dish!

Ingredients

1/4 cup of olive oil

1 1/2 tbsp of dried basil leaves (fresh is nearly impossible to find here! 3 tbsp of fresh if you have it)

3-4 garlic cloves, minced (I love garlic so I use 4 large ones but you do you)

1/2 tsp of salt

1/4 tsp of pepper

4 medium tomatoes, diced

1 french baguette + olive oil for coating

Directions

  1. Combine the olive oil, dried basil, garlic, salt and pepper in a bowl.
  2. Add in the diced tomatoes.
  3. Toss gently.
  4. Refrigerate for 1hr minimum.
  5. Bring to room temperature and serve on lightly toasted bread.
  6. For the bread, I use a French baguette because I am a French bread addict. It’s also nice and easy to cut into slices. Cut the baguette into even slices, lightly coat with olive oil on either side (I use a brush to do this) and broil until slightly golden. DO NOT OVER COOK THE BREAD! I am super guilty of doing this every time I make it so consider this your warning! Do as I say, not as I do, haha.

 

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