Eric Schiffer’s Fresh and Toasty Summer Bruschetta Bites


1 large baguette bread loaf, sliced evenly into 24 pieces

¼ cup vegan butter, melted

8 ripe plum tomatoes, chopped

1 garlic clove, minced

1 tablespoon balsamic vinegar

2 ½ teaspoons extra-virgin olive oil

½ teaspoon onion powder

1 teaspoon sugar

2 tablespoons fresh basil, chopped

Salt and pepper,to taste


Preheat oven to 450°f and arrange bread slices evenly on two ungreased baking sheets. Brush bread with melted butter and bake for 5-8 minuets, or until toasted. In a large mixing bowl, combine tomatoes, garlic, vinegar, olive oil, onion powder, basil, salt and pepper to taste; mix until throughly combined.

Arranged toasted bread slices on a serving platter with tomato mixture in a bow switch serving spoon in it, alongside toasted bread in a basket.

This a perfect dish for when a couple want to go to a restaurant but is undecided whether to go or not, but decided to dine at home. With a combination of toasty bread and fresh flavours on top, all while being super convenient to prepare, this is a easy simple delicious recipe very simple and quick and easy to make.

Recipe book

Is call Dirty Vegan

Author is Catherine Gill