Vegan Tomato Bruschetta - a healthy and light lunch, appetizer, dinner or breakfast idea! It's fresh, summery and healthy.
Course Appetizer, Breakfast, Snack
Cuisine Italian, Vegan
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 91kcal
Author Elephantastic Vegan
Ingredients
6sandwich slices(you can use the basic bread recipe)
6tomatoes
1garlic clove
1teaspoonolive oil
2teaspoonsbalsamic vinegar
1/2teaspoonsalt
ground pepper
fresh arugula to top
fresh basil to top
Instructions
Wash the tomatoes, quarter them, remove stem & seeds and cut in small cubes.
Peel and mince the garlic clove.
Put the tomato cubes in a container, add the minced garlic, olive oil, balsamic vinegar, salt and pepper. Close the container and give it a good shake.
Put it in the fridge, best is overnight, so the tomatoes take up the flavors of the spices and the balsamic vinegar.
The next day, toast the white bread slices, add the Bruschetta on the bread slices and top it with the arugula and basil.