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Sweet & Sour Tomato Bruschetta
I love love love bruschetta. It’s one of my favourite Italian foods so today I want to show you guys a recipe that I love! We’re trying to keep this under 15 minutes but I feel like this bruschetta is anything but ‘simple’ – you’ll see!
This recipe is part of the 15 minutes vegan meals series.
- Creates: 8-10 slices
- Dietary: V | VG | NF | can be made gluten-free
- Prep Time: 15 minutes
- Cook Time: –
- Total Time: 15 minutes
- 1 loaf sourdough rye loaf (or any other bread kind), cut into thick 2-3cm slices
- 4-5 tbsp vegan spreadable cream cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper
- 1 punnet cherry tomatoes*, cut into halves and quarters
- 1 bunch of basil leaves, chopped
- 1/2 tbsp maple syrup
- 1 1/2 tbsp apple cider vinegar (or sub with balsamic)
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Combine cherry tomatoes, maple syrup, apple cider vinegar, garlic and olive oil into a bowl. Mix to combine and make sure the tomatoes are coated well. Set aside to let the flavours infuse.
- In another bowl, combine the cream cheese, oregano and thyme together. Mix and season with salt and black pepper. Set aside.
- When ready to serve, toast the bread slices. While they’re still warm, generously spread the cream cheese over the bread. Spoon over the tomatoes and the dressing. Garnish with basil leaves. Add in a splash of balsamic vinegar (optional).
Happy eating! x
*I used different coloured cherry tomatoes to give it an aesthetic look
- To make it gluten-free: use GF bread and ensure the vegan cheese is GF
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
You can make this sweet and sour tomato bruschetta more whole foods by:
- Omitting the vegan cream cheese. You could grill thinly sliced eggplants in place of the cheese. It will help to mellow our the sweet and sour tanginess of the dressing.
- Omitting or reducing the maple syrup. Instead of maple syrup, we recommend using date syrup or yacon syrup (according to our research, both are healthier especially the yacon syrup). Although this is the case, we don’t use yacon syrup regularly in our recipes because it’s hard to source.
- Reducing the amount of olive oil used.