With tomatoes in peak season this time of year, it’s the perfect time to whip up a recipe of vegan bruschetta to enjoy at your beach picnic or backyard garden party. Make sure to swing by your local farmer’s market where you can find ripe tomatoes straight off the vine and freshly harvested garlic and basil for a bruschetta that is loaded with flavor.
Ingredients
- 4-5 large Roma tomatoes
- 1/4 cup red onion
- 2 garlic cloves
- 1 large avocado
- 4-5 large basil leaves
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 whole wheat or gluten-free baguette
- Salt and pepper, to taste
- Balsamic reduction for top, if desired
Preparation
-
Chop, bake, drizzle, serve!
