oil-free bruschetta with parsley
this vegan oil-free bruschetta with parsley is the perfect appetizer for any summer gathering. it's bursting with flavor, is quick and easy to make, and is also very healthy. the tomatoes, parsley, garlic, and onion add a fresh flavor to the dish, while the balsamic vinegar adds a hint of fruitiness, acid, and sweetness. serve this oil-free bruschetta with some crusty french bread or crostini for an unforgettable appetizer experience.
ingredients
- 4 large tomatoes diced
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 loaf crusty bread
instructions
- preheat your oven to 350°F (175°C).
- slice the bread into 1/2-inch thick pieces and place them on a baking sheet. Toast the bread in the preheated oven for 10 minutes or until lightly golden.
- in a mixing bowl, combine the diced tomatoes, chopped onion, minced garlic, chopped parsley, balsamic vinegar, salt, and black pepper. mix well to combine.
- once the bread has toasted, remove it from the oven and let it cool slightly.
- top each slice of bread with a generous spoonful of the tomato mixture, spreading it out evenly.
- serve immediately and enjoy!
notes
you can also add some vegan parmesan cheese or nutritional yeast on top of the bruschetta for extra flavor.