Easy Vegan Bruschetta
This bruschetta comes together quickly and easily! It's perfect for lunch, especially if you aren't trying to impress anyone with presentation. It uses avocado in lieu of feta to make it filling and even more packed with nutrients.
Ingredients
- 4 slices Sourdough bread, or other large sliced bread of your preference
- 1 clove Garlic
- 8-10 oz Grape tomatoes, quartered
- 1/4 cup Red onion, sliced thin
- 4-5 Basil leaves, cut into ribbons
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- 1 Avocado, sliced
- Salt & pepper to taste
Instructions
For The Bread:
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1. In a toaster, toaster oven, or a regular oven preheated to 400 degrees F, toast the sourdough until very crispy--about 5 minutes.
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2. When the bread is toasted, peel the clove of garlic, chop off one end, and rub each piece of toast with the garlic so the bread takes on a nice garlicky essence. For more a more pronounced garlic flavor, mince the garlic instead and sprinkle over each slice.
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2. Slice the avocado long-ways and top each slice of toast with 4-5 slices of avocado.
For the Topping:
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1. While the bread is toasting, combined the quartered grape tomatoes, sliced red onion, basil leaves, balsamic vinegar, olive oil, and salt & pepper in a bowl and mix until the tomatoes are evenly coated.
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3. Top each slice of sourdough with desired amount of topping.
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4. If desired, drizzle more balsamic vinegar over the bruschetta just before serving.