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Bruschetta
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For more great Vegan recipes by Timothy of @mississippivegan, be sure to check out his blog here!

Recipe

For more great Vegan recipes by Timothy of @mississippivegan, be sure to check out his blog here!

Bruschetta
make 2 servings and takes about 15 minutes, nut free, soy free & gluten free option

 

Ingredients

2 slices sourdough bread, 1/2 inch or slightly thinner if desired  

2 large or 3 small garlic cloves

3 tablespoons olive oil + a drizzle

2 tablespoons nutritional yeast 

1/2 teaspoon mellow white or chickpea miso

1 cup cherry tomatoes, quartered

1 tablespoon fresh oregano, not packed

1 tablespoon fresh thyme, not packed

1 cup fresh basil, not packed

Splash of lemon juice, about ½ teaspoon

Fresh pepper & sea salt, to taste

 

Directions:

In a mortar in pestle*, add the garlic, olive, oil, nutritional yeast, and a just a pinch of salt and pepper and mash until you are left with a smooth paste. Spread the mash evenly over both sides of bread slices, coating every square inch of each side. Bring a skillet to medium heat and grill the bread on each side for 3-4 minutes, until golden brown, checking often to make sure not to burn. Once removed from the skillet, spread a paper thin amount of the miso on only the top of each piece of toast.

 

For the topping, finely chop all of the fresh herbs and add them to a mixing bowl along with the tomatoes, splash of olive oil & lemon juice, and a pinch of salt and pepper to taste. Mix well and spoon onto toast. Serve immediately.

 

Enjoy!


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