It’s easy to veganize this classic and tasty bruschetta recipe by swapping out the cheeses.
| Servings |
4 slices
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 329 | 0mg | 2g | 39g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.87 | Water saved (gallons) [animal consumption only] |
 |
11.5 | Manure (pounds) not deposited into the environment |
 |
12.9 | Grains / feed (pounds) not consumed by animals |
 |
28.2 | Methane (gallons) not created by animals |
 |
344.9 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 25 minutes |
| Cook Time | 7 minutes |
Ingredients
- 1 french baguette (sliced)
- 6 Roma tomatoes (chopped)
- 1/2 C sun dried tomatoes
- 1/4 C olive oil
- 3 garlic cloves (minced)
- 2 Tbsp balsamic vinegar
- 1/4 C basil leaves (fresh) (chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 C Parmesan cheese (non-dairy grated)
- 1 1/2 C mozzarella cheese (soy) (shredded)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Cut the baguette into 1/2 inch slices; broil the bread slices on a baking sheet until lightly browned, about 1 to 2 minutes on each side.
- In a large bowl, combine the remaining ingredients except for the cheeses.
- Spoon the tomato mixture on top of the bread slices.
- Top the bread slices with the cheeses and broil for 5 minutes or until the cheese is melted.
Recipe Notes
Cover and refrigerate the tomato mixture for two to three days.
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