VEGAN SPRING BRUSCHETTA
It’s springtime, which for most of us means milder days, clocks going back to summer time, and more opportunities for winding down the day along with the sunset. Keeping it simple with some household staples, here’s some quick and easy bruschetta ideas for fuss-free snacking with drinks or before dinner.
Makes 8-10 bruschetta
Difficulty: EASY
Preparation time: 25 minutes
Cooking time: 15 minutes
Ingredients
MINTED PEAS
500ml (2 cups / 350g) frozen peas, thawed
60ml (¼ cup) nutritional yeast
1 (4g) clove garlic
15ml (1 tbsp) Pure South Press Avocado & Rapeseed Oil
15ml (1 tbsp) mint
salt and pepper
TOMATO SALSA
250ml (1 cup / 190g) cocktail tomatoes, quartered
60ml (¼ cup / 40g) red onion, finely chopped
15ml (1 tbsp) basil, chopped
15ml (1 tbsp) Pure South Press Avocado & Rapeseed Oil
salt and pepper
BRUSCHETTA
8 ciabatta slices
80ml (⅓ cup) Pure South Press Avocado & Rapeseed Oil
TO SERVE
30ml (2 tbsp) roasted macadamias, chopped
60ml (¼ cup / 25g) vegan cheese, grated
handful small mint leaves
handful small basil leaves
Method
MINTED PEAS
Blanche the peas in some boiling water, 1 minute. Strain and refresh the peas in cold water. Combine with the remaining ingredients in a food processor and pulse until mushy. Season to taste.
TOMATO SALSA
Combine all of the ingredients and season to taste.
BRUSCHETTA
Pre heat the oven to 200°C. Brush the ciabatta slices with the oil, on both sides, and bake until golden and crisp, 10-12 minutes. Flip each slice over half way through the baking process. Cool, 5 minutes.
TO SERVE
Spread half of the bruschetta with the minted peas and scatter some macadamias and vegan cheese on top. Garnish with a few small mint leaves. Top the remaining bruschetta with the tomato salsa and garnish with a few small basil leaves. Drizzle the bruschetta with extra oil before serving.
TIP: The mushy peas are also the perfect sandwich or tortilla filling with added raw julienne vegetables and grated vegan cheese.