Tomato Bruschetta
Never underestimate the power of growing your own garden!
Summer is finally here and my garden comes more to life each day. Deep green basil flows out of its pot and the vine of a tomato plant snakes itself through a wire cage. As I peer at the vibrant colors beginning to blossom in my garden, I remember one of my favorite recipes perfect for this time of year – Fresh Tomato Bruschetta. I pluck a handful of fresh cherry tomatoes, a few medium sized campari tomatoes, one deep purple onion, three cloves of garlic, and a bundle of basil and head to my kitchen.
An irresistibly savory combination of garlic and balsamic vinegar, this recipe is ideal as an appetizer on toasted bread or as an addition to your favorite summer salad. Traditionally served as an Italian antipasto, bruschetta is most often eaten as a starter dish in Mediterranean kitchens. Composed of only a few ingredients, this simple yet delicious recipe is one you’ll be making all summer long.
Simple Prep
Begin by washing your tomatoes, onion, garlic, and basil. Dice these fresh ingredients and add to a large mixing bowl. Add a tablespoon of each to the bowl: balsamic vinegar, olive oil, agave nectar. Sprinkle a dash of salt, pepper, and roasted red pepper if you’d like it spicy. Add vegan parmesan (Follow Your Heart Non-Dairy Parmesan) Mix to combine the ingredients and let sit for 30 minutes to an hour. Allow the tomatoes to fully marinate in the oils and absorb the rich flavor of fresh garlic and onion.
Once your tomatoes have marinated long enough, slice and toast fresh bread until golden brown. Whichever bread you use is entirely up to you, though I love using a french baguette or a loaf of sourdough. Add the fresh tomato bruschetta mixture to your toasted bread and serve immediately.
If you make this recipe, please send us a picture of the final product and your garden! We encourage all vegans, vegetarians, veg-heads, and plant-lovers alike to plant their own garden and live a bit more sustainably each day.
Tomato Bruschetta
Recipe Author: Gabby Pogel
An irresistibly savory combination of garlic and balsamic vinegar, this fresh tomato bruschetta recipe is ideal as an appetizer served on toasted bread or as an addition to your favorite summer salad.
Equipment:
Large Mixing Bowl
Ingredients
2 handfuls cherry tomatoes or any tomatoes you have on hand
4-5 campari tomatoes or any tomatoes you have on hand
1 white onion or any onion of preference
2 cloves garlic
1 handful fresh basil chopped into small pieces
1 tbsp olive oil extra virgin
1 tbsp balsamic vinegar
1 tbsp agave nectar*
1 pinch salt & pepper
1 tbsp nutritional yeast (optional)
sprinkle vegan parmesan (optional)
Instructions
Dice tomatoes, onion, garlic, and basil. Add to a large mixing bowl.
Add olive oil, balsamic vinegar, agave nectar, vegan parmesan, nutritional yeast, salt, and pepper to the mixing bowl and give everything a big stir.
Let the tomatoes marinate for 30 minutes to an hour. The longer the tomatoes marinate, the stronger their flavor will be will.
Add bruschetta mixture to toasted bread and top with a sprinkle of vegan parmesan. Serve immediately
Notes
*Adding agave nectar is not necessary, though it does add a deliciously sweet flavor to the otherwise savory dish. I love the combination of salty and sweet so I recommend trying this recipe with agave nectar!
