9.17.2005

It's bruschetta time!

Here is my version of vegan bruschetta. I decided to use the artichoke topping at the last minute as a base and it worked out perfectly. I bought the organic tomatoes, a lemon, garlic and a red onion at the Farmer's Market for $3.50 and the bread, artichoke topping, and living basil at Harris Teeter for $6.50 bringing my grand total for this dish to $10.

bruschetta


Super Easy Vegan Bruschetta
1 loaf Italian bread
3-4 Tbsp Extra virgin olive oil
2 cloves fresh garlic (minced)
1 jar Harris Teeter artichoke topping*
5 Roma tomatoes (diced)
4 Tbsp Red onion (diced)
1 Tbsp Lemon juice
1 Tbsp Balsamic vinegar
8 leaves of fresh basil
salt to taste

Mix the tomatoes, onions, lemon juice, balsamic vinegar, basil and salt in a medium mixing bowl. Chill for 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Cut the bread into 1/2" pieces and place them on a baking sheet. Brush the bread with olive oil and garlic. Cook until the bread is toasty, but not brown. Spread the artichoke topping on the bread and cook for an additional 10 minutes or until the bread is crusty and brown. Top with the cold mixture and garnish with basil.

*Harris Teeter artichoke topping is only available at Harris Teeter stores. If you do not have a Harris Teeter in your area you can make this topping by pureeing artichoke hearts with some olive oil and fresh parsley in your blender.

Here is Philip's version
Philip's bruschetta


Philip's Fabulous Bruschetta
1 loaf French bread
3-4 Tbsp extra virgin olive oil
3 cloves garlic (minced)
1 jar artichoke hearts
1 can mushrooms
1 can black olives
4 roma tomatoes
1 Tbsp lemon juice
10 leaves fresh basil
1 block veganrella cheese
pinch of black pepper


Place artichoke hearts, mushrooms & lemon juice in blender and mix until it reaches a chunky consistency.
Preheat oven to 350 degrees fahrenheit. Cut the bread in halves and brush the olive oil and garlic on each half. Remove artichoke mixture from the blender and thickly spread over the bread. Cut the roma tomatoes in vertical quarters and place on top of artichoke spread. Grate the veganrella cheese on top and garnish it with the fresh basil. Top it off with a pinch of pepper. Place in oven and cook for 5-10 minutes or until the bread is crispy. Remove and place the sliced black olives on top.

I think that it is obvious that Philip won this round!

4 comments:

michelleknits said...

Hmmm, I'm not sure about this. Philip's has the added mushrooms and olives (which was certainly a good choice), but it also has the veganrella which, coincidentally, I decided yesterday that I need to stay away from for awhile (after having the weirdest tasting/smelling pizza experience). Made with vegan gourmet/follow your heart? THEN it's on!

We don't have one of those teeter stores here...

robyn said...

I love Follow Your Heart, it's the only vegan cheese I will eat.

I think Harris Teeter is a Virginia thing, I never saw it before I moved here. They have a gourmet store brand that rocks, I will definately miss it when I move. In Philip's recipe he made his own version of the artichoke heart puree.

pwodat said...

You and Philip ought to have your own cooking show! They both sound (and look) really good, but I think I like the olives and mushrooms addition. Sorry, Robyn. My vote's for Philip.

Egeria said...

I would say YOU won this round! I think yours sounds so elegent while his seems to be overloaded with flavours.

That...and I don't like mushrooms!

I love your wrist warmers. They look so warm and cozy!