Vegan mouth-watering Bruschetta

Whether you treat it as a starter, a quick lunch (or brunch) or a supper, it will always light up your day. Full of flavours and Italian sunshine, it’s perfect on a lazy Sunday afternoon or on a grey autumn London evening. Quick and easy to make, bruschetta is one of my favourites.

Here’s what you need:

  • 4 slices of rustic bread
  • 2 tbsp olive oil
  • 4 medium tomatoes, finely chopped
  • a handful of basil leaves finely chopped
  • 1 clove of garlic finely chopped
  • half of a medium onion finely chopped
  • 1 teaspoon of balsamic vinegar
  • 4 small or medium mushrooms chopped

Here’s what you need to do:

  1. Fry the mushrooms on a small pan
  2. Heat a tbsp of olive oil in a larger pan
  3. Rub the rest of the olive oil in each side of the bread slices
  4. Mix in a bowl tomatoes, garlic, basil, onion. Add balsamic vinegar and season to taste
  5. Fry the slices of bread on the pan, 2 minutes on each side. If like me, you can only fit two slices on your pan at a time, keep the fried slices in an oven (on 50 degrees) to keep them warm while frying the latter two.
  6. Place the slices of bread on a plate, add mushrooms and top with tomatoes. Close your eyes when taking the first bite and let the taste take you to Tuscany (or Italy generally). Enjoy 🙂

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