This was a loaf of dark rye Sourdough on sale, and I’d been craving garlic bread. Bread and garlic? Great idea, and while it’s warm and spicy, I had some yellow tomatoes, and some fresh basil to use up. I added some sprouts for a little crunch, and because sprouts are awesome, so cram them into every dish OK? Go heavy on the garlic too, let us not mess around today.
I cut up 1 small loaf of bread, to make 8 slices of Bruschetta.
8 garlic cloves, smashed
Nuttelex (vegan butter)
4 TB chives, chopped finely
1. On each slice, smear 1/2 tsp Nuttelex onto the toast.
2. Sprinkle on the garlic and chives, then seasoning with pepper.
3. Toast the pieces for 5 minutes under a warm oven or grill.
1 cup mini tomatoes, chopped
1/4 cup basil leaves, chopped
1 TB balsamic vinegar
1/2 cup sprouts
1. Stir all together.
2. Sprinkle over the toasted bread and serve immediately
(tomatoes on toast wont keep long).