Bruschetta

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Recipe submitted by kathy lauridsen at OSU, Columbus, Ohio

Bruschetta

Ingredients (use vegan versions):

chopped fresh tomatoes
chopped onions
peeled and diced cucumbers
lots of fresh chopped basil
a loaf of vienna bread
olive oil
red wine vinegar

Directions:

There a million variations on this recipe. My husband and I made one up. The trick is to get the vegan bread slices crusty.

Combine the chopped tomatoes, chopped onions, diced cucumbers with a bit of vegan red wine vinegar in a bowl. Season to taste with salt and pepper and the basil.

Toast the vienna vegan bread in slices which are thick in the toaster first, Then brush the slices qith a bit of olive oil and broil until nice and crusty.

The tomato mixture can be put on the broiled hot slices as a cold mixture, or you can slightly broil the topped slices again. Serve as a side dish to any entree.

Dont the cucumbers make this recipe a little soggy?

Archived comment by: bonnie

I make mine a little differently. After chopping tomatoes and green onions, I add add cajun salt. Aftetoasting the vegan bread wth a drizzle of relyy goo olive oil, I top it with the tomato mixture and throw it under the broiler again. YUM!

Archived comment by: l

Try adding some mushrooms that have been lightly sauted in butter, or soy margarine. Tastes really great that way too!

Archived comment by: shannon

Try this with some soy feta and chives (fresh or freeze dried delicious!!!!!!!!!

Archived comment by: ellie

Bonnie: Cucumbers are crispy, not soggy. I dare not ask what sort of cucumbers you have eaten in your lifetime [chuckles] Very good bruschetta. Keep it up.

Archived comment by: rumour

sounds good, but I would most certainly add lots of fresh, chopped/crushe'd garlic to this. Thats my favorite part of bruchetta! yum.

Archived comment by: sparkle_j