Ingredients
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4 slices of your favorite crusty Italian bread (choose gluten-free if needed)
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2 large ripe tomatoes, diced
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1/2 red onion, finely chopped
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2 cloves garlic, minced
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1/4 cup fresh basil leaves, chopped
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2 tablespoons extra-virgin olive oil
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1 tablespoon balsamic vinegar
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1 Salt and black pepper to taste
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1 Balsamic glaze for drizzling (store-bought or homemade)
Directions
Serve your Vegan Italian Tomato and Basil Bruschetta immediately, drizzled with balsamic glaze for a touch of sweetness and elegance.
Customize your Italian bruschetta by adding vegan mozzarella or a sprinkle of nutritional yeast for a cheesy twist. Enjoy this breakfast as a taste of Italy at home or as a delightful appetizer for any occasion.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). |
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2
Done
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Place the slices of Italian bread on a baking sheet and toast them in the preheated oven for 5-7 minutes, or until they are slightly crispy. |
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3
Done
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In a mixing bowl, combine the diced tomatoes, finely chopped red onion, minced garlic, and chopped fresh basil. |
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4
Done
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Drizzle the extra-virgin olive oil and balsamic vinegar over the tomato mixture. Toss gently to coat. |
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5
Done
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Season the mixture with salt and black pepper to taste. |
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6
Done
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Once the bread slices are toasted, remove them from the oven. |
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7
Done
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Spoon the tomato and basil mixture generously onto each slice of bread. |
