In My Kitchen: Bruschetta al Pomodoro [VEGAN]

Bruschetta al Pomodoro is one of my go-to favorite appetizers. It’s a classic and a crowd-pleaser. Plus, it’s vegan and dairy-free so everyone can enjoy!

I’m a huge fan of caprese (tomato with fresh mozzarella), but every now and then it tastes good to omit the cheese and let the tomatoes do all the talking.

You’ll need:

  • 8 Roma or other medium-sized tomatoes
  • 4 cloves garlic, minced
  • 5 fresh basil leaves
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • Balsamic Vinegar
  • 1 loaf French or Italian bread


Instructions:

  1. Dice the tomatoes and place in medium-sized bowl. Add minced garlic and olive oil, stir.
  2. Season to taste with salt and pepper. Rip up basil leaves and add to bowl.
  3. Cover and refrigerate for at least 2 hours to let the flavors set.
  4. When ready to serve, slice up bread and toast on grill or in the oven. Top with bruschetta mixture, drizzle with Balsamic Vinegar and serve!

Source: Adapted from a recipe by Yummy Mummy Kitchen

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