Tomato and Basil Bruschetta with Vegan Ricotta

Ingredients

• 8 slices Crusty Bread (Baguette or Ciabatta)
• 2 tablespoons Olive Oil
• 1 clove Garlic
• 2 large Ripe Tomatoes
• 1/4 cup Fresh Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Vegan Ricotta Cheese (Tofu-Based)

Instructions

1. 1Preheat your oven's broiler to high heat (typically around 500°F / 260°C). Arrange the 8 slices of crusty bread on a baking sheet. Brush both sides of each bread slice evenly with the 2 tablespoons of olive oil.
2. 2Place the baking sheet under the preheated broiler. Broil for 2 to 3 minutes per side, watching carefully, until the bread is lightly golden brown and toasted. Remove the baking sheet from the oven.
3. 3Immediately rub one side of each warm, toasted bread slice with the cut side of the 1 clove of garlic. The warmth of the bread will help release the garlic's flavor.
4. 4Cut the 2 large ripe tomatoes into 1/4-inch (0.6 cm) dice. Finely chop the 1/4 cup of fresh basil. In a medium bowl, combine the diced tomatoes, chopped basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, stirring gently to mix.
5. 5Spread an even layer of the 1 cup of vegan ricotta cheese onto the garlic-rubbed side of each of the 8 toasted bread slices. Spoon the tomato and basil mixture generously over the ricotta-topped bread slices, then serve immediately.

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