Tomato Bruschetta – Vegan, Easy and Tasty
- 350 gr. bread
- 75 ml olive oil
- 2 cloves garlic
- 2 tomatoes
- 2 tablespoons of basil leaves
- 1 tablespoon of balsamic vinegar
Preheat the oven to 180 ° C (350 ° F) on fan.
Cut the bread into 8 to 9 slices and brush them with 50 ml of olive oil.
Put the slices in a baking dish, one next to the other, and bake them for 5 min.
Remove from the oven, turn the slices over and cook for another 5 min.
Remove the baking dish from the oven.
Cut a clove of garlic in half, pierce half with a fork and brush the slices of bread with it – with its side cut off – so that the slices take on the aromas of the garlic.
Follow the same process for the other half of the garlic clove.
Cut the tomatoes into small cubes, finely chop the second garlic clove and the basil leaves, and add them to a bowl.
Add the balsamic vinegar to the bowl with the salt and pepper and mix with a spoon.
Spread the tomato mixture over the slices of bread.
Serve with basil leaves.