Vegan Bruschetta
You can’t go wrong with this classic. This bruschetta with a sliiight twist may just become your new go-to weekday lunch. It’s made with clean ingredients, quick to assemble, and will leave you feeling totally satisfied!
Ingredients
2 slices of your bread of choice (I prefer a freshly baked, crispy loaf of sourdough)
1 medium ripe tomato
1 medium ripe avocado
Fresh or vegan mozzarella
I use Miyoko’s vegan mozz
1 clove of garlic
Handful of fresh basil
Balsamic vinegar for drizzling
Salt
Method
Toast your bread until golden and crispy
Peel the clove of raw garlic and rub it all over the slices of bread
Chiffonade (thinly slice) your basil and layer it on top of the garlic bread - I layer this first to prevent the tomatoes from making the bread soggy
Cut the tomato into slices and layer it on top of the basil
Slice the mozzarella into thin pieces and layer it on top of the tomato
Drizzle the balsamic vinegar on the mozzarella - I find that if you do this at the end, it will just run off of the avocado
Slice the avocado and layer it on next
Season with salt to taste and enjoy!
