Tomato Bruschetta - Dairy-free

Tomato Bruschetta

This recipe is very simple to make and there are endless variations.  Enjoy!

1 loaf of French Artisan Bread (or sourdough, Italian, etc.  Make sure that this is dairy-free!!!)

2-4 Roma Tomatoes, diced

Olive oil (about 1/4-1/2 c or so – add more or less as desired or as needed depending upon the size of the loaf)

Balsamic Vinegar, to taste (a little goes a long way)

1 clove garlic, minced

Fresh or dried basil, to taste

Salt and pepper, to taste

Slice bread and toast each slice in toaster.  While toasting, whisk together olive oil, balsamic vinegar, garlic, basil, and salt & pepper.  When toast comes out, brush tops of toast with olive oil mixture using a basting brush.  Place on baking sheet.  In a separate bowl, lightly coat diced tomatoes with desired amount of olive oil mixture.  Spoon desired amount of tomatoes on each slice of toast.  Turn oven onto broil.  Broil bruschetta until edges are crisp and tomatoes are at desired doneness.  (Usually about 1-2 minutes.)  Pull out and enjoy!  (Be careful not to burn the bread!)

With Bruschetta, you can be creative with the toppings you put on.  Experiment with green bell peppers, onions, sun dried tomatoes, shallots, etc.  This is such a simple and yet very satisfying treat.

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