Warm Vegan Bruschetta Recipe
This post may contain Affiliate Links
One thing I do a lot on this blog is to talk about my love of buying reduced food. Aside from our weekly shop at Lidl, the majority of the food I buy outside of this is from the reduced section.
And if I find lots of meat and veggies reduced then this can significantly reduce the cost of our ‘Big Shop’. I’ve recently been asked for some recipes as examples of what I do with reduced shops and this Vegan Bruschetta was a perfect example.
I love Italian food – when I was a chef I actually worked in an Italian restaurant for a year, it was run by an Italian family and I learnt a lot about cooking proper Italian food from them.
Some of my absolute favourite dishes were things they referred to as ‘peasant dishes’ – cheap to make, which being super frugal was perfect for me.
Warm Vegan Bruschetta
Bruschetta is one of those things that is seen as a classic Italian dish. When I picked some reduced baby plum tomatoes recently I knew it was what I was going to make. While I know not all the ingredients here will always be available reduced – they are all cheapish to begin or might be the sort thing you have lying about at the back of the fridge that needs using up.
The bread was 42p for the loaf and for this dish I used one slice. The salad was 20p (down from 40p) and I used a small handful. The Baby plum tomatoes were 62p (down from £1.25) As I was cooking just me this recipe serves one person but could easily be adjusted to serve more.
Also, not traditional I know, but I like to serve Bruschetta warm!
Prep time: 5 Minutes
Cooking time: 10 Minutes
Serves 1 (but can easily be doubled or tripled as needed)
Ingredients: Vegan Bruschetta Recipe
- 100grams per person of tomatoes (I used baby plum tomatoes but cherry work well too)
- 1 slice of bread per person
- Half a small onion
- 8 Basil Leaves
- 1 garlic clove, crushed
- 1 TBSP of Olive Oil
- Salt & Pepper to taste
- Mixed leaves to serve
Instructions
- Finely dice the onion and add to the pan with the olive oil. Soften the onion over medium heat for about five minutes.
- While the onion is cooking quarter the tomatoes and add to the pan.
- Pop a piece of bread into the toaster to toast (alternatively, you could grill the bread)
- When the tomatoes begin to soften and release their juices, add the garlic, basil and seasonings to the pan.
- Continue to cook for another minute before serving while still warm by carefully spooning over the toast.
- Serve with mixed leaves or garnish of your choice. I also added a few basil leaves to serve.
