Tomato and basil bruschetta (for vegans and non vegans alike)

By xkittenesquex • July 6, 2010 • 0 Comments

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Author Notes: As a vegan I am continuously trying to find delicious recipes that my friends and family can eat, but most importantly ENJOY along with me. - xkittenesquex

Serves 4

6 roma tomatoes (diced)
2 cloves garlic (chopped)
2 cloves garlic (peeled)
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons fresh basil (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices fresh italian bread (about 1 inch thick)
2 tablespoons grated cheese (parmigiano-reggiano or vegan parm)

Whisk together chopped garlic, vinegar, salt, pepper, and basil.
When combined slowly drizzle in oil.
Add tomatoes and let sit for 20 minutes at room temp.
Meanwhile back at the bat cave, toast the bread.
This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture
Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
Serve immediately and accept compliments.