Bruschetta
Introduction
Absolutely delectable. The homemade vegan Mozzarella goes perfectly with the tomatoes, baguette, and basil, and the balsamic brings the flavors together and balances them. I do prefer a French baguette to an Italian loaf, but feel free to use your favorite. Slice the bread ยผ – ยฝ inch thick.
To help with ease, I usually make the mozzarella a day prior and keep in the refrigerator until ready to use.
The basil does need to be fresh! The dry stuff simply won’t do here.
Unfortunately these really don’t keep well in the fridge. The bread will start to get a little mushy with the balsamic and tomato juices. It’s not that they go bad; they just don’t taste nearly as good.
Total Time: 20 minutes (not counting the cheese)
Ingredients
1 Mozzarella recipe
6 Roma tomatoes, sliced
1 French baguette, sliced
1ยฝ oz. fresh basil, chopped
Olive oil
Balsamic vinaigrette
Instructions
โขย Make the Mozzarella.
โขย Preheat the oven to 400ยฐF.
โขย Pour some olive oil into a small bowl. Use a pastry or other brush to brush the oil onto BOTH sides of the bread slices. Place the bread slices on a non-stick baking sheet or baking mat.
โขย Bake the bread slices for 7 minutes.
โขย Remove the bread from the oven and flip the slices over. After flipping, take about 1-2 Tbsp. of the Mozzarella and spread it out on top of the bread slices. Repeat until all the slices have cheese on them. (You can add additional cheese to the slices if you have any remaining).
โขย Place the bread slices back in the over for another 7 minutes.
โขย Remove the bread slices.
โขย Add a slice of the Roma tomatoes to each slice of bread on top of the mozzarella.
โขย Take the bottle of balsamic and put your thumb over the opening. If you turn the bottle upside-down, nothing should come out. Now, with the bottle at a gentle angle, slowly move your thumb until the balsamic just starts to drip slowly past your thumb.
โขย Allow the balsamic to drip 6-8 drops on top of each bread slice, spreading them out.
โขย Lastly, sprinkle some of the chopped basil over the top.
Copyright 2024 | Vegan Cooking For Carnivores Ltd.