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Tomato Bruschetta

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 minutes
Total Time 20 minutes
Servings 2
Calories 91kcal
Author Elephantastic Vegan

Ingredients

  • 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

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.

Nutrition

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%