I’m really picky when it comes to tomatoes. I love tomato sauce, but let’s be honest, that is nowhere near the texture or even really taste of a tomato itself. I can sometimes tolerate the little mini tomatoes if they are diced small enough. If I have a sandwich and the tomatoes are sliced so thinly that I can’t see them, then I will happily (unknowingly) eat them. Yes, I’m like a child when it comes to tomatoes. So you’re probably thinking, “Why is she giving us a recipe for bruschetta. Isn’t that like, all tomatoes!?” Yes! I’m sharing this recipe because I made it on New Year’s Eve for the first time and it was AMAZING. I immediately knew it was one of the best appetizers I had ever made. Even I didn’t expect it to be that good!
I picked up some good looking cherry tomatoes from Whole Foods and I think it really paid off.
I originally saw this recipe posted on the “Follow Your Heart” Instagram page a few days after Christmas and it just looked so good to even a tomato skeptic like me, I figured I’d give it a try. https://followyourheart.com/recipes/cheesy-bruschetta/
The recipe calls for Follow Your Heart brand vegan cream cheese and parmesan shreds. Both are really tasty, but you can definitely leave the cream cheese out and still have a great appetizer. (It does add a nice depth though!) You won’t use the entire container of either, but they both are really functionable in other recipes. I like to sprinkle some of the parmesan on top of my pasta. You can put the cream cheese on bagels etc. To add a classic flair, I topped my bruschetta with a little bit of balsamic and I think it came out perfectly!
11 oz package cherry tomatoes, diced
5-10 basil leaves, chopped
1-2 large cloves garlic
Pinch of salt
Pinch of pepper
Drizzle olive oil
Follow Your Heart vegan cream cheese
Follow Your Heart vegan parmesan shreds
Drizzle balsamic vinegar
Add diced tomatoes, chopped basil, garlic, salt, pepper,and drizzle of olive oil.
Mix well and let chill in the fridge for at least 1 hour.
Slice your baguette into small pieces about an inch or so thick. Spread with cream cheese.
Top with parmesan shreds. And a bit of balsamic.
Serve immediately or keep in the fridge for up to 5 days.