Oil free Italian Bruschetta with Tomatoes and Basil // Vegan Healthy Wfpb

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber and nutrients.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: roma tomatoes

Roma tomatoes are often more affordable and still flavorful.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: regular olive oil

Regular olive oil is less expensive and works well for drizzling.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

White vinegar is more budget-friendly and can add acidity.

Preheat the oven to 400°F (100°C).

Cut ciabatta bread into slices and place it in the oven for around 5 minutes, checking for desired crunchiness.

While the bread is toasting, prepare the tomatoes by removing the core and dicing them into small pieces.

Chop garlic finely, using about 2 cloves for every 2 tomatoes, adjusting to taste.

Chop fresh basil and add it to the diced tomatoes.

In a mixing bowl, combine the diced tomatoes, chopped garlic, and chopped basil.

Add olive brine from a jar of olives to the mixture for flavor instead of olive oil.

Season the mixture with black pepper to taste.

Once the bread is toasted, spoon the tomato mixture onto the toasted ciabatta slices.

For garnish, add fresh ground black pepper and fresh basil leaves on top of the bruschetta.

Optionally, drizzle balsamic vinegar or balsamic reduction over the bruschetta for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens