Tomato & Basil Bruschetta with Dairy-Free Pesto
A classic Italian appetizer made safe for those with peanut allergies. This bruschetta uses a vibrant, dairy-free pesto and ripe tomatoes for a burst of flavor.
20m prep + 5m cook4 servingsSafety: 98/100
PEANUT-free
220 cal|6g protein|30g carbs|8g fat|2g fiber
Ingredients
- 1 loaf Baguette
- 2 cups Ripe Tomatoes
- 1/4 cup Fresh Basil
- 2 cloves Garlic
- 3 tablespoons Olive Oil
- 1/4 cup Dairy-Free Pesto (sunflower seed based)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Slice the baguette into 1/2-inch thick pieces.
- 3Brush the baguette slices with olive oil and bake for 5 minutes, or until lightly toasted.
- 4While the bread is toasting, dice the tomatoes and chop the basil.
- 5Mince the garlic.
- 6In a bowl, combine the diced tomatoes, basil, garlic, olive oil, salt, and pepper.
- 7Spread a thin layer of dairy-free pesto on each toasted baguette slice.
- 8Top with the tomato mixture and serve immediately.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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