Bruschetta Sammich

It’s tomato season! Ooh and even better – basil season! Omg I wait all winter for fresh basil. And then I get wooed by spring seasonal foods and forget for awhile. And then BAM! I’m wandering around my local market and basil catches my eye. And what did I spy with my little eye at my local market this past Saturday? PURPLE basil!!! It actually tastes better than green. Oh yum.

Even better – one of my besties Brie gave me a whole bowl of tomatoes fresh from her garden. Fresh & local doesn’t get any better than this.

This recipe makes enough for 2 mini french baguette-style loaves of bread.

Bruschetta Mix

1 tsp of dried oregano

1/2 tsp of dried parsley

1/4 tsp of dried basil (add more if you don’t have fresh)

1 tsp of nutritional yeast

2 tbsp of Extra Virgin Olive Oil

Mix all of this up in a bowl.

Bruschetta Topping

1 large tomato, chopped

1 clove of garlic, minced

1 large handful of fresh basil, roughly chopped

a few sprigs of green onion, sliced

Add the bruschetta topping ingredients to the bruschetta mix and mis it up. Add it to some freshly toasted bread and sink your teeth in.

I am sharing this with my favourite linky parties: Healthy Vegan Fridays & Plant Based Potluck Party

5 thoughts on “Bruschetta Sammich

  1. Oh, this looks sooo good!
    What a great appetizer idea too!
    I would love to make these for my next gathering!
    Thanks for sharing this yummy bruschetta recipe with us at the Plant-based Potluck Party! I appreciate it.

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