In light of summer being just around the corner, I wanted to give you guys a delicious and easy recipe for one of my favorite snacks- bruschetta. This is the perfect way to enjoy juicy tomatoes and fresh herbs. I’ve made sure to keep this recipe as simple as possible (Only 10 ingredients!) while also throwing in some special tricks to make it unique enough to be worth your while. Do note that although the instructions are kept to a minimum, there are a ton of tips to help you out. Y’all know I like to talk. Ok, enjoy!
2 slices sourdough bread, ½ inch or slightly thinner if desired
2 large or 3 small garlic cloves
3 tablespoons olive oil + a drizzle
2 tablespoons nutritional yeast
½ teaspoon mellow white or chickpea miso
1 cup cherry tomatoes, quartered
1 tablespoon fresh oregano, not packed
1 tablespoon fresh thyme, not packed
1 cup fresh basil, not packed
Splash of lemon juice, about ½ teaspoon
Fresh pepper & sea salt, to taste
- In a mortar in pestle*, add the garlic, olive, oil, nutritional yeast, and a just a pinch of salt and pepper and mash until you are left with a smooth paste. Spread the mash evenly over both sides of bread slices, coating every square inch of each side. Bring a skillet to medium heat and grill the bread on each side for 3-4 minutes, until golden brown, checking often to make sure not to burn. Once removed from the skillet, spread a paper thin amount of the miso on only the top of each piece of toast.
- For the topping, finely chop all of the fresh herbs and add them to a mixing bowl along with the tomatoes, splash of olive oil & lemon juice, and a pinch of salt and pepper to taste. Mix well and spoon onto toast. Serve immediately.
Place the loaf of bread in the fridge for a few hours before slicing. This makes the bread hard and much easier to cut. Using a bread knife is ideal as well. There’s a reason these were invented guys, use them! Use gluten-free bread if you wish!
If you do not have a mortar and pestle, just finely mince the garlic, smash it with the side of your knife, mince some more, and add that to the oil, nutritional yeast, salt and pepper and mix well.
Miso! I know, like, what? Well, yeah! It’s super delicious and has a cheesy flavor. Don’t worry, you’re not adding a ton! Just a very small amount. This provides the toast with an extra level of flavor and richness. Try it! I promise you’ll like it. When adding salt to taste, do remember that the miso adds a kick of saltiness, so just be aware of that when you are doing your final touches to taste. If you want to make this soy free, use chickpea miso. It’s awesome.
Make it pretty! Now I know what you’re thinking, “My bruschetta will never look like that…” Well, it can if you really care! Just take the extra 5 minutes it takes (ok, maybe 10) to plate it nicely. Reserve some of the prettiest fresh herbs for the final touches. If you take your time studding them in, you can create your own little world and make the prettiest toast ever. Well, not as pretty as mine. Ha! Jk. Or you could just throw it together and devour- there’s no right or wrong here people.
You can certainly cut the bread into smaller pieces and serve this as a small bite size appetizer for a party. You can also pop the bread in the oven to toast it up a bit more. What I have noticed is that you want the toast to have some chew so that it holds the topping more efficiently. If it’s too crispy, everything will just fall off!
I highly recommend making this bruschetta as an afternoon snack for a friend. Try enjoying it with a glass of delicious red wine and some olives to snack on. That’s what I would do! 🙂