Vegan & Allergy Friendly Bruschetta
This vegan and allergy-friendly bruschetta board paired with Cream Family Wines Buttercream Chardonnay will put you on cloud wine!
1 loaf essential baking bread, toasted & sliced
5 tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large heirloom tomatoes of various colors, diced
1/3 cup thinly sliced basil
2 tsp kosher salt
- Dice the tomatoes, transfer them to a colander over a bowl. Add salt and gently stir. Let drain for 1-2 hours.
- Meanwhile, make the garlic oil. Warm the olive oil and garlic over low heat until the garlic is softened, about 5 minutes. Set aside.
- Chop up the basil into thin strips. When the oil is cool and the tomatoes are drained, combine tomatoes, garlic oil, and basil into bowls by color. Season with additional salt, to taste, pour over toasted bread.
- Optional tip from grandma: When you’re ready to serve, dollop some whipped cream on top of each brownie, and top with a cherry for a delightful presentation.