Bruschetta

Serves a Party
Vegan

Bruschetta is a really great dish for any occasion. Double up the recipe and leave it in the fridge for up to a week. Try serving bruschetta with fresh mozzarella, in a burrito, or on top of an omelet. In fact, try it on just about anything.

1 baguette, or any other type of fresh bread that looks and smells good to you
5-10 tomatoes (I love heirloom tomatoes of every color, but use what you have. 1-2 lbs)
1 large onion, yellow or purple, chopped
a LOT of fresh basil, chopped
olive oil
salt & pepper
1 baguette, or any other type of fresh bread that looks and smells good to you

Preheat your oven or toaster oven to 400°.

Slice the baguette into manageable pieces. Drizzle the slices with olive oil, and put them in the oven until they are toasted (about 5-7 minutes).

Meanwhile, begin chopping the tomatoes. Try to remove a lot of the pulpy stuff inside because it will make your bruschetta water if you don’t.

Combine the tomatoes, onion, and basil together in a bowl. Add enough olive oil to coat the ingredients, and a bunch of salt and pepper.

TASTE IT! Continue seasoning with more salt, pepper, onion, and basil until you like the way it tastes.

Serve the bruschetta mixture in a bowl, surrounded by the toasted baguette slices.

Need some quick hors d'oeuvres for your dinner party? Make an instant antipasta platter by serving the bruschetta and the toasted baguettes on a platter with fresh olives, jarred roasted bell peppers, jarred marinated artichoke hearts, a bunch of grapes, and some fresh mozzarella.