Vegan spread and cherry tomato bruschettas, light, tasty and delightful. Served slightly warm or cold, they are always a hit as an appetizer or aperitif, and these are perfect to prepare even for vegan friends.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 bruschettas
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 3 1/2 cups arugula
- 1 oz blanched almonds
- 2 tbsps olive oil
- 2 tbsps water
- 1 pinch fine salt
- 3 slices whole grain bread
- 8 1/2 oz spreadable cheese (Vegan)
- 1/2 cup arugula pesto
- 9 oz cherry tomatoes (Yellow and red)
- to taste almond flakes
- 1 tbsp olive oil
- 1 pinch fine salt
Tools
- 1 Pan
- 1 Grill Pan
- 1 Immersion Blender
- 1 Cutting Board
Preparation of Vegan Spread and Cherry Tomato Bruschettas
Wash and slice the cherry tomatoes into rounds about 1/4 inch thick.
Place half of them in a pan with a tablespoon of olive oil and a pinch of salt.
Cook without a lid until the thinner slices begin to slightly disintegrate.
At this point, remove from heat and add the other half of the cherry tomatoes. Mix to blend the flavors and let cool.
Now toast the slices of whole grain bread on both sides until the desired crunchiness.
Meanwhile, prepare the arugula pesto.
In the immersion blender cup, combine arugula, blanched almonds, olive oil, and water.
Blend until you get a nice creamy consistency.
Salt to taste.
When the bread is ready, spread it with vegan spread.
Then apply a generous layer of arugula pesto.
Add the cherry tomatoes and finally sprinkle the bruschettas with almond flakes.
And voilà… now the vegan spread and cherry tomato bruschettas are ready to be served for your aperitif.
Useful Tips
For non-vegans, classic spreadable cheese is perfectly fine.
During cooking, you can flavor the cherry tomatoes with fresh garlic (which you will then remove) or garlic powder.
Instead of whole grain bread, cereal or seed bread works well too.
For the arugula pesto, if you don’t have almonds, use walnuts or unsalted cashews. For an even tastier pesto, replace the water with the same amount of oil.
Suggestions
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