Mmm Bruschetta. Perfect for a snack or as in my case dinner. The rich combination of sweet tomatoes doused in olive oil, white wine, and butter makes this so crave worthy. With a hint of lemon, fresh herbs, and topped with cracked sea salt and pepper….it’s definitely a mouth pleaser.
Yield: 2 serving of 3 pieces each
1 pack small cherry tomatoes
1/2 tbsp. fresh herbs like basil, mint, cilantro, or rosemary
1 tsp. minced shallot
2 tsp. white cooking wine
plant based butter
artisan bread unsliced
sea salt and pepper
Wash the tomatoes well and pat dry. Slice each in half and toss into a bowl. Mince your fresh herbs and shallot. Drizzle in some olive oil, white wine, add in a pinch of salt and half of the herbs. Zest the lemon and juice. Mix all and set in the fridge to marinate.
For the bread:
Cut the bread into 6 thick slices.
Warm up a skillet pan on medium heat and drizzle in some olive oil.
Spread each slice of bread with butter on each side and heat 3 slices at a time in the skillet. Drizzle the tops with more olive oil and cook until golden about 3 minutes on each side.
Once all the bread is ready, plate up and top with tomato mix. Garnish with the remaining fresh herbs, salt, and pepper.