This is yet another great, fresh recipe from Plant Power Way: Italia by Julie Piatt and Rich Roll.
It is simple and beautiful, but I strongly recommend the adjustment I suggest with subbing out half of the olive oil for balsamic vinegar - adds great acid and flavour and reduces the fat content. Enjoy!
1 red heirloom tomato, quartered and seeded (I used cherry tomatoes instead, as I feel they have a more intense, more beautiful flavour).
1 yellow heirloom tomato, quartered and seeded
20 fresh basil leaves
2 garlic cloves, peeled and coarsely chopped
1/4 cup olive oil (***I changed this and made it 1/8 cup olive oil, 1/8 cup balsamic vinegar and it was delicious)
2 tsp Celtic sea salt
1 tsp freshly cracked black pepper
bread, toasted, for serving
Chop the tomatoes, basil and garlic. I suppose this could be done in a food processor, but I find it over-chops and makes it all too mushy. Chopping takes time, but the texture is worth it!
Mix together all ingredients in a bowl.
Slice the bread
Place each slice on a baking sheet, brush with olive oil and bake in a 350 degree oven until bread reaches desired crispness (for me, this is about 5 min).
If eating immediately, scoop a spoonful of the tomato mixture on each bread slice. If serving as an appetizer that will be out for a while, serve the bread separate from a bowl of the tomato topping and have guests top their own bread. Enjoy!
Simplicity rating: ⭐⭐⭐⭐⭐ This is so incredibly easy! Especially considering how delicious it is. Chop. Mix. Done.
Vegan rating: ⭐⭐⭐⭐⭐ We vegans don't usually get many delicious appetizers at a party, and this is a way to ensure a delicious start to a meal or social event. The flavour is highly improved by using the freshest possible ingredients, so if you can get your hands on garden tomatoes, basil and garlic, it will make a HUGE difference. Resist the temptation to use the jar of minced garlic if you have the time!
Kid rating: ⭐⭐⭐⭐⭐ Wow.
Carnivore rating: ⭐⭐⭐⭐⭐ Major hit for everyone!