Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic, cut in half
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs, for garnish
Bruschetta
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Dice tomatoes into small cubes, and place in a bowl with olive oil, salt, and pepper. Toss to coat, and set aside.
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Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes until toasted. Brush the fresh hot slices with garlic.
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Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
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In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes overly thick very quickly, so watch carefully.
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Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
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The glaze can be stored in the refrigerator once it has cooled down for at least a month.
To store: Keep the focaccia in an airtight container at room temperature for 2 to 3 days. Refrigerate the tomato topping for 2 to 3 days and the balsamic glaze for up to a month.
Calories: 194kcal, Carbohydrates: 31g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Sodium: 708mg, Potassium: 127mg, Fiber: 1g, Sugar: 8g, Vitamin A: 384IU, Vitamin C: 6mg, Calcium: 9mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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