Bruschetta (Garlicky Toasts)

Bruschetta with Eggplant and tomtato spread

Bruschetta is basically garlicky toasts — a very simple classic recipe for using Italian bread. It’s a handy accompaniment for all kinds of dips and spreads. Here, they’re shown with Eggplant and Tomato Spread. You can also use them for dipping into hot soups. 

Serves: 8 to 10

  • 1 long fresh baguette or Italian bread (not too skinny, please!)
  • Olive oil cooking spray or olive oil
  • 1 large clove garlic, halved

Preheat the oven to 350º F.

Cut the bread into approximately 1/2- to 3/4-inch thick slices. Place them on a nonstick baking sheet. Spray the tops of the breads lightly, or brush with oil.

Bake for 7 minutes, then turn them, spray lightly again, and continue to bake for 5 to 7 more minutes, until golden and crisp. Remove from the oven and cool completely.

When cool enough to handle, rub one side of each toast with the open side of the garlic. To serve, place the toasts in a (preferably cloth) napkin-lined bowl or basket.

Try this with Eggplant and Tomato Spread, as shown, and it’s also the perfect surface for spreading Olive and Sun-Dried Tomato Tapenade.

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