A few years ago I was asked to teach a vegan cooking class. I wanted to make 2 recipes for the ladies to enjoy - one as a snack while I talk, and the other for the lunch itself.
For the snack, I chose to create a bruschetta. This is perfect if you’
re hosting brunch this weekend.
You will need:
1 c. heirloom cherry tomatoes (I love the vibrancy of the different colors but you can do all one color if it is all you can find)
1 pinch kosher salt
1 TBSP extra virgin olive oil
2 fresh basil leaves chopped
1 container Kite Hill or other spreadable vegan cheese
1 baguette, thinly sliced and toasted
In a small bowl add the rinsed and quartered tomatoes, salt, oil and basil. Toss gently with your hands so that all of the ingredients mix well.
Spread a thin layer of the cheese on 8 slices of the toasted baguette (depending on the size of the baguette it may be a few more than 8.)
Spoon the tomato mixture on top of the baguettes and then drizzle each piece with your balsamic glaze. It's as tasty as it is beautiful!