Inspired by a great recipe from Emeril Lagasse, this bruschetta recipe is vegan friendly!
20 (1/2-inch) slices French bread
6 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
3 medium tomatoes, seeded and small diced
2 tablespoons basil chiffonade, plus more for garnishing
1 lemon, zested
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
Preheat the oven to 325 degrees F.
Place the slices of French bread on a baking sheet and lightly brush with half of the olive oil. Season with half of the salt and half of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.
While the toasts are baking combine the remaining ingredients in a non-reactive bowl and stir to blend.
Serve each toast with a heaping tablespoon of the tomato mixture and garnish with additional basil, if desired.
After the first time I made this, I almost ate the whole batch in one sitting. It’s so easy to make and I had all the ingredients in my pantry except for the cucumbers, which I picked up at a Japanese market in Little Toyko. I made this a second time using regular cucumbers and it was just as tasty.
This can be served as an appetizer before serving sushi or another Japanese dish. Or you can do what I did and have it as a snack.
2 cups thinly sliced Japanese cucumbers 1 teaspoon salt 1 tablespoon sugar 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon sesame oil 2 teaspoons sesame seeds
If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving.