VEGAN SPRING BRUSCHETTA

 
 

It’s springtime, which for most of us means milder days, clocks going back to summer time, and more opportunities for winding down the day along with the sunset. Keeping it simple with some household staples, here’s some quick and easy bruschetta ideas for fuss-free snacking with drinks or before dinner.

Makes 8-10 bruschetta
Difficulty: EASY 
Preparation time: 25 minutes
Cooking time: 15 minutes

 
 
 
Pure South Press Avocado & Rapeseed Blend Oil Vegan Bruschetta Recipe
 
 
 

Ingredients

Pure South Press Avocado & Rapeseed Blend Oil Vegan Bruschetta

MINTED PEAS

  • 500ml (2 cups / 350g) frozen peas, thawed

  • 60ml (¼ cup) nutritional yeast

  • 1 (4g) clove garlic

  • 15ml (1 tbsp) Pure South Press Avocado & Rapeseed Oil

  • 15ml (1 tbsp) mint

  • salt and pepper

TOMATO SALSA

  • 250ml (1 cup / 190g) cocktail tomatoes, quartered

  • 60ml (¼ cup / 40g) red onion, finely chopped

  • 15ml (1 tbsp) basil, chopped

  • 15ml (1 tbsp) Pure South Press Avocado & Rapeseed Oil

  • salt and pepper

BRUSCHETTA

  • 8 ciabatta slices

  • 80ml (⅓ cup) Pure South Press Avocado & Rapeseed Oil

TO SERVE

  • 30ml (2 tbsp) roasted macadamias, chopped

  • 60ml (¼ cup / 25g) vegan cheese, grated

  • handful small mint leaves

  • handful small basil leaves

Method

MINTED PEAS
Blanche the peas in some boiling water, 1 minute. Strain and refresh the peas in cold water. Combine with the remaining ingredients in a food processor and pulse until mushy. Season to taste.

TOMATO SALSA
Combine all of the ingredients and season to taste.

BRUSCHETTA
Pre heat the oven to 200°C. Brush the ciabatta slices with the oil, on both sides, and bake until golden and crisp, 10-12 minutes. Flip each slice over half way through the baking process. Cool, 5 minutes.

TO SERVE
Spread half of the bruschetta with the minted peas and scatter some macadamias and vegan cheese on top. Garnish with a few small mint leaves. Top the remaining bruschetta with the tomato salsa and garnish with a few small basil leaves. Drizzle the bruschetta with extra oil before serving.

TIP: The mushy peas are also the perfect sandwich or tortilla filling with added raw julienne vegetables and grated vegan cheese.