sourdough crostini & bruschetta
You can't go wrong with crunchy, cheesy crostini and garlicky tomato bruschetta!
Servings 5 to 6 pieces
Ingredients
bruschetta
- ¾ C finely diced grape / cherry tomatoes
- 2 tablespoon finely minced shallot
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- ½ teaspoon dried basil, crushed
- ½ teaspoon flaked sea salt, crushed
- fresh cracked black pepper, to taste
sourdough crostini
- 5 pieces thinly sliced stale sourdough
- ¼ C extra virgin olive oil
- 2 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ C shredded vegan parmesan
Instructions
- For the bruschetta, combine the ingredients in a dish. This would be best made at least an hour in advance, but it's still tasty if eaten immediately.
- Preheat oven to 425°F.
- For the crostini, mix olive oil, garlic powder, and nutmeg together in a bowl. Place slices of bread onto a parchment lined baking sheet.
- Brush oil mixture onto all sides of the bread generously. Top with shredded parmesan cheese. Bake for 20 minutes until golden brown or until desired crunchiness is achieved and the cheese is melted.
