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.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 200°C.
- 2Slice the 1 loaf baguette into 1.27 cm thick pieces.
- 3Arrange the baguette slices on a baking sheet and brush them with 1 tablespoon of the 3 tablespoons olive oil. Bake for 5 minutes, or until the slices are lightly golden and toasted.
- 4While the bread is toasting, dice the 2 cups of ripe tomatoes and finely chop the 1/4 cup of fresh basil.
- 5Mince the 2 cloves of garlic.
- 6In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, the remaining 2 tablespoons of olive oil, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything together.
- 7Spread a thin layer of the 1/4 cup dairy-free pesto onto each of the toasted baguette slices.
- 8Spoon the tomato mixture evenly over the pesto on each slice and serve immediately.
Substitutions
Traditional Pesto (may contain nuts) → Dairy-Free Pesto (sunflower seed based)
Allergen avoidance
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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