Bruschetta with Eggplant and tomtato spread

These garlicky toasts are a handy accompaniment for many dips and spreads. 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
  • 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. 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.

Eggplant and tomtit spread on bruschetta

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