Dairy-Free Bruschetta with Balsamic Glaze

Ingredients

• 1 loaf Baguette
• 4 medium Ripe Tomatoes
• 1/4 cup Fresh Basil
• 2 cloves Garlic
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Balsamic Glaze
• 1 cup Cashews
• 1 tablespoon Lemon Juice
• 2 tablespoons Nutritional Yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Using a serrated knife, slice the 1 loaf of Baguette into 1.27 cm thick rounds.
2. 2Arrange the baguette slices in a single layer on a large baking sheet. Brush the top of each slice with 2 tablespoons of Extra Virgin Olive Oil, then toast in the preheated oven for 8-10 minutes, or until the edges are golden brown and the bread is crisp.
3. 3While the baguette toasts, prepare the cashew topping. In a blender, combine the 1 cup of Cashews, 1 tablespoon of Lemon Juice, and 2 tablespoons of Nutritional Yeast, blending until the mixture is completely smooth and creamy.
4. 4Prepare the fresh toppings: dice the 4 medium Ripe Tomatoes into 0.635 cm pieces, finely chop the 1/4 cup of Fresh Basil, and mince the 2 cloves of Garlic.
5. 5In a medium mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, and the remaining 1 tablespoon of Extra Virgin Olive Oil, stirring well to ensure everything is evenly coated.
6. 6Once the toasted baguette slices are cool enough to handle, spread a generous layer of the cashew topping onto each slice. Top each piece with a spoonful of the tomato and basil mixture.
7. 7Drizzle the 2 tablespoons of Balsamic Glaze evenly over all the assembled bruschetta pieces. Serve immediately.

Substitutions

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