Cherry Tomato Bruschetta With Vegan Cream Cheese

3 cups cherry tomatoes (halved or diced (about 450 g))

1 handful fresh basil leaves ((finely chopped))

4 cloves garlic ((minced))

¼ cup olive oil (divided (60 ml))

Salt & pepper ((to taste))

3 slices sourdough bread

Vegan cream cheese ((or regular), to spread)

Chili flakes ((optional for topping))

Make the Tomato Mixture:In a bowl, mix the diced cherry tomatoes, chopped basil, minced garlic, half of the olive oil (2 tbsp / 30 ml), salt, and pepper. Let it sit to release the juices.
Prepare the Bread:Slice the sourdough at a 45° angle into slices about ⅔ inch thick (1.5–2 cm). Brush both sides with the remaining olive oil (2 tbsp / 30 ml). Toast in a pan or broil in the oven for 1–2 minutes per side until golden and crisp.
Assemble:Spread cream cheese on each slice. Top with the tomato-basil mixture and spoon over some of the juice.
Finish & Serve:Sprinkle with chili flakes if desired. Serve and enjoy immediately!

Course🍤Appetizer

Diets🌱Vegan...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions🎊Party🍿Snack

Season☀️Summer

DifficultyVery Easy ⏰ 10m