Tomato Bruschetta - perfect for picnics

Name: Tomato Bruschetta - perfect for picnics
Cuisine: British
Ingredients: I french baguette, sliced; Olive or rapeseed oil (or similar) I have a spray but if you don’t you could dab with a pastry brush; 1 pinch sea salt; A few cloves of garlic; 1 handful tomatoes; 1 handful Basil; 1 mild red chilli

Rachel @rachel

Oxford, England

Lovely, light and perfect for the hot weather. These are plant-based and They are really nice for eating in the garden. For picnics I usually take the tomatoes in a tub and add when we get there or else it’s a little messy. I have a lovely mild and fruity chilli plant but I would only add a tiny amount if the chilli was hot.

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Ingredients

I french baguette, sliced
Olive or rapeseed oil (or similar) I have a spray but if you don’t you could dab with a pastry brush
1 pinchsea salt
A fewcloves of garlic
1 handfultomatoes
1 handfulBasil
1mild red chilli

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Steps

1

Ingredients
2

Slice french baguette into slices about 1 centimetre across and very lightly spray with oil. Bake in the oven on a very low temperature until crunchy. I’m lucky and I’ve just bought a new oven which goes below 50c, but if yours doesn’t, turn the oven off as soon as the bread starts to colour and leave for about an hour. I baked mine on a very low heat for around 90 minutes. You could griddle as an alternative if you prefer.
3

When the bread is cool, rub with the garlic clove - it will create a paste. Chop the tomatoes and top the bruschetta. Sprinkle with sea salt, fresh basil and chopped chilli. I didn’t this time, but I sometimes add a squeeze of lime.
4

The bruschetta will keep for a couple of days in a tin. I’ve made loads so I’ll be adding some alternative plant- based toppings soon, feel free to follow me if you would like to see them.

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Cooksnaps

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Rachel @rachel

on June 27, 2019 18:34

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱