Vegan Tomato Bruschetta - a healthy and light lunch, appetizer, dinner or breakfast idea! It's fresh, summery and healthy.
Prep Time 20 minutes
Total Time 20 minutes
- 6 sandwich slices (you can use the basic bread recipe)
- 6 tomatoes
- 1 garlic clove
- 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- ground pepper
- fresh arugula to top
- fresh basil to top
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.
Calories: 91kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Sodium: 627mg | Potassium: 874mg | Fiber: 4g | Sugar: 10g | Vitamin A: 61.5% | Vitamin C: 61.8% | Calcium: 3.7% | Iron: 5.5%