Vegan Bruschetta

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Hello & Happy Thursday!!

 

 

 

Truth, most bruschetta is actually vegan minus the potential cheese on the bread. 

 

 

Another truth, ..although I love bruschetta whenever I’m dining out, I have yet to ever make it myself. While it’s so siMPLE I had this impression that it was much more complex than it really is and that I would just be disappointed with the result. 

 

I was wrong, dead wrong. 

 

 

 

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What’s wonderful about classic bruschetta is that it’s a crowd pleaser whether vegan or not, looks gorgeous and is just so effortless. This version is more nutrient dense in that it packs kale, more color with heirlooms, offers a hint of sweetness with a balsamic glaze and red onion, and also.. 

 


 

lots of vegan parmesan cheese!!

 

 

 

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If you’re a lover of all things tomatoes, love classic bruschetta but have yet to explore making it yourself.. 

 

You have to try this more nutrient dense spin on classic Bruschetta!!

 

(I could seriously eat it by the pounds!)

 

 

 

 

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Why this recipe rocks: 

 

Bright

Colorful

Tomatoes are coming in season (more flavorful)

Kale

Hint of sweetness w/balsamic glaze & red onion

Effortless

Great for entertaining

Vegan cheesy garlic bread

 

 

 

 

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Serves 4

Vegan Bruschetta

25 minPrep Time

15 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 kale leaves (removed from stems, thinly sliced)
  • 10 bails leaves (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 tsp sea salt
  • 4 tbsp olive oil

Instructions

  1. Prep all the ingredients: wash kale, remove from stems, thinly slice with knife or scissors, drizzle olive oil on your hands and massage the kale for 1 minute. Wash and thinly slice basil, mince garlic, dice red onion, dice tomatoes and place in bowl (drain excess water at bottom). Top with olive oil, place in fridge.
  2. Garlic bread: In a medium size pan (on med/high heat) coat with olive oil and minced garlic, sprinkle with sea salt, cook for 1 minute. Lay down slices of french bread. Flip to make sure they are evenly coated with olive oil. Top with vegan parm. Cooke for 5-7 minutes until crispy.
  3. Balsamic glaze.
  4. In a small pan add the balsamic and sugar. Stir to make sure the sugar dissolves. Cook for 5-7 minutes on medium to high heat, stirrings that it doesn't burn. Should thicken gradually. Check the thickness by looking at how fast it drips from a spoon/spatula.
  5. Assemble the bruschetta. Top toast with tomato mixture and a drizzle of balsamic!
Cuisine: Italian | Recipe Type: Appetizer
7.6.3
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http://www.eatdrinkshrink.com/cooking/vegan-bruschetta

 

 

 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and soon to be MS in Nutrition & Health Sciences.

 

 

 

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