Fresh Bruschetta

Basil is one of my favorite herbs. I incorporate it in so many of the pasta dishes I make. But the fragrant and powerful herb is truly a standout star in this classic dish– the bruschetta. I put a spin on my bruschetta and made it the odd-ball by not dicing up the tomatoes and by breaking up the “mozzarella” into chunkier pieces– the end result was like the classic proper bruschetta’s deconstructed, bad-boy brother ;-).

And on a side-note, I have become completely enamored with exploring vegan cheeses! There are tons of opinions on this topic– you’ll find review videos online about different types and brands of cheese, how well they melt and how they taste. Let me just say that vegan cheese has come a long way!

Fresh Vegan Bruschetta

 

What You’ll Need:

  • 5-7 thinly sliced pieces of your favorite hearty bread (think sourdough loaves or french bread or baguettes — I used the IPA beer bread from my restaurant)
  • About 1/4 of a ball of Miyoko’s Italian-style vegan mozz
  • 1-2 medium plum tomato(es), sliced
  • Several basil leaves, finely chopped
  • 3-5 tablespoons balsamic vinegar
  • 3-5 tablespoons olive oil

 

What to Do:

  1. Lightly toast the slices of bread (I put my slices in the oven for about 3-5 minutes on 350 degrees).
  2. Place bread flat on serving dish and top with tomato slices.
  3. Slice (or break apart with your hands!) the mozz and place a few pieces on top of the tomatoes– be creative!
  4. Sprinkle the chopped basil over each piece of bruschetta.
  5. To finish, drizzle the olive oil and balsamic over each piece of bruschetta. Bon appetit!

 

 

Date posted on Instagram: 5/18/18

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