Oil free Vegan Bruschetta Crostini
Vegan bruschetta, made from fresh tomatoes and basil, is an ideal starter or snack. This tomato appetizer really comes into its own on crispy baked bread, also known as crostini.This Italian dish is one of the classic antipasti dishes and is super easy to prepare in oil-free, and still get the full taste. This is thanks to the olive brine.Do you love Italian cuisine, like pizza, pasta? Then you should definitely try this delicious bruschetta recipe, which goes perfectly with a crispy toasted whole-grain baguette for a wfpb antipasti platter.
Ingredients
- 3 tablespoon olive water from a glass e.g. Kalamata olives
- 2 cloves of garlic chopped
- 4 large tomatoes diced
- 1 handful of basil chopped
- ½ teaspoon olive herb chopped (opt)
- ¼ teaspoon white pepper
- 1 large baguette thick
Instructions
- Start cutting the bread into slices.
- Preheat the oven to 400°F (200°C) and put the baguette in the oven for about 5 minutes. Until it's toasted crispy.
- Make sure you don't toast it too long, otherwise it will become too firm. Check the oven from time to time or feel the bread if it is still soft.
- Now prepare the tomatoes. To do this, proceed as described above and skin and core the tomatoes. Skinning is optional. I usually don't do it.
- You can now cut the tomatoes into small cubes and put them in a bowl. Take the garlic and chop it finely.
- Add the garlic to the tomatoes. Do the same with the basil and optional olive herb, chop these and add them to the tomatoes.
- Take the brine from the olives and add this to the tomatoes. Now season the tomatoes with a little salt and pepper and taste them.
- For serving, add a little bruschetta to the crostini and for decorating, sprinkle with some balsamic glaze.
Video
Notes
You can find more tips and tricks in the post.