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Balsamic Bruschetta

by Ashley Carley

This delicious bruschetta will please everyone. Pack the topping and the bread in separate containers for easy transportation.

For the Tomato Topping:
1 lb. Roma tomatoes, finely diced
1/2 small red onion, minced
1 garlic clove, minced
1/8 cup minced parsley
3 Tbsp. fresh chopped basil
1 Tbsp. fresh minced oregano
2 Tbsp. balsamic vinegar
4-5 Tbsp. olive oil

For the Garlic Toast:
1 loaf baguette-style vegan bread or other thin, long loaf of bread
1 garlic clove
Olive oil
Vegan parmesan cheese (optional)

For the Tomato Topping:
• Combine all the ingredients and let sit for at least 15 minutes.
Serve at room temperature.

For the Garlic Toast:
• Cut the bread into 1/4-inch rounds.
• Cut the garlic clove in half and quickly rub on each piece of bread.
• Lightly drizzle the olive oil over the bread. Bake at 400ºF until slightly golden.
• Serve with the tomato topping and the vegan parmesan cheese.

Makes 4 to 5 servings