Vegan Bruschetta
Quick and easy plant-based appetizer for an Italian-style meal
Equipment
- small food processor
Ingredients
- ½ baguette
- ½ small onion chopped
- 2 Roma tomatoes diced
- 1 tbsp dried basil
- ¼ tsp salt (or to taste)
- ¼ tsp pepper
- 1 garlic clove minced
- 4 tsp olive oil
Instructions
- Preheat the oven to 350°F. Cut half of a baguette into ½-inch slices and place on a baking sheet.
- Chop tomatoes, onions, and garlic. In a bowl, mix these together with dried basil, olive oil, salt, and pepper. (To speed up the process, pulse these items in a small food processor until chopped)
- Scoop some of the topping mixture onto each baguette slice. Cut more of the baguette if you have some left over.
- Bake the bruschetta in the oven for 15 minutes.
- Pour some balsamic vinegar on each slice to serve.
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