Recipe: Italian bruschetta vegan recipe
Using canned tomatoes, this recipe is easy and quick to make. Better withfresh tomatoes but more time consuming and possibly not always available. Vegan vegetarianrecipe.
1 16 ounce can diced tomatoes, drained. You will need at least 1 cup oftomatoes, so add more if your can was full of liquid, as most are.
1.5 T olive oil
1 clove garlic, pressed
1/2 tsp. salt
Pepper to taste.
6 1/2" slices of french bread
1 tsp fresh, minced basil
Mix all ingredients but bread and let stand for at least one hour, stirringonce or twice. Great refrigerated overnight and keeps for several days inrefrigerator.
Toast bread and spread with tomato mixture.
Excellent served with soup or as an afternoon snack.
1. Garnish with chopped olives
2. Use tomatoes with green chiles for part or all of tomatoes and some"bite."
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