A popular Italian appetizer, bruschetta is made with sliced rounds of bread that are brushed with olive oil, toasted, and topped with a variety of ingredients.
In this dairy-free recipe, soy cheese works well because of its melting quality, but you can use other nondairy varieties as well. (If you do use soy cheese, read the ingredient label to make sure it doesn’t contain casein, in case you’re sensitive to the milk protein.) Leftovers are good reheated in the oven.
This recipe is especially great in the summertime when fresh homegrown tomatoes and basil are in season.
Preparation time: About 15 minutes
Cooking time: About 12 minutes
Yield: 6 servings
One French baguette, approximately 18 inches in length
2 tablespoons olive oil, plus extra for brushing over bread rounds
4 medium tomatoes, cored, seeded, and diced
1 cup fresh basil leaves, chopped
6 ounces mozzarella-style soy cheese, grated
3 cloves of garlic, minced
1/4 cup balsamic vinegar
Preheat the oven to 375 degrees. Slice the baguette crosswise into 3/4-inch rounds (a total of 24 rounds). Place rounds on an oiled baking sheet and brush the tops with olive oil.
Place the bread into the oven and bake until it’s toasted and slightly browned, about 8 minutes. Remove from oven and set aside.
Place the tomatoes, basil, soy cheese, garlic, 2 tablespoons olive oil, and vinegar into a medium bowl. Toss to mix well.
Distribute tomato mixture evenly on the bread rounds, patting it down slightly to help it stay in place.
Place bruschetta back into the oven and heat for about 4 minutes to allow cheese to melt a little. Remove from the oven and serve.
Per serving: Calories 255 (117 from Fat); Fat 13g (Saturated 2g); Cholesterol 0mg; Sodium 564mg; Carbohydrate 28g (Dietary Fiber 3g); Protein 9g.