Lashings of diced tomatoes topped with basil and garlic, drizzled with olive oil and balsamic vinegar on griddled bread; Tomato Bruschetta.
Dive into something exquisite. And, melt.
This dish will melt any belief vegan food can’t rock and be super scrummy.
Make this:
- When taste sensations overpower you and you feel like a quick and easy alfresco appetiser
- When you’ve just returned from a hot yoga class, and are bleeding famished from having worked all those joints
- When you’ve got a party that’s rocking and need a super nourishing entrée as you swing those hips
Tomato Bruschetta was inspired by attending Italian restaurants and being simply in awe with how simple and wholesome a few lashings of tomato slathered on bread could send me quivering.
Tomato Bruschetta is Italian cuisine and vegan.
What equipment to use
For this recipe, I suggest:
Stove
Griddle
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 200g rustic Italian bread or baguette
- Olive oil for basting
- 8 ripe plum tomatoes (about 400g)
- 2tbs extra virgin olive oil
- 2tbs balsamic vinegar
- Garnishing
- Few sprigs of Basil
- 4 cloves of garlic, minced
Instructions
- Deseed and core the tomatoes. Retain and dice the outer flesh. Set to one side.
- Mince the garlic and set to one side.
- Slice the bread. Use a pastry brush to baste a little olive oil (but not too much) on either size. Transfer to a large plate.
- Heat griddle and toss the bread on either side for a couple of minutes until the bread gives that charcoaled burned look. Remove and place the bruschetta on a serving plate.
- Pour a couple of tablespoons of olive oil and balsamic vinegar into a small bowl. Don’t worry about the oil separating from the vinegar.
- When ready to serve, scatter the tomatoes on top of bruschetta.
- Roughly chop the basil and scatter over the bruschetta with the minced garlic.
- Drizzle a little of the oil/vinegar balsamic vinegar on top of the bruschetta as you serve.
