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This Vegan bruschetta has all the freshness of typically summer ingredients like tomatoes and basil and the delicacy of a pesto, made special by avocado, rich in nutritional properties.
Our suggested pairing is Ros de Pacs 2021 by the Catalan winery Parés Baltà: The sip is fresh, its acidic component invites you to repeat the sip, with an aftertaste of freshly picked fruit and a slight citrus nuance. For the full recipe click here:
© Piero Pardini – Wine Reviews – The Wolf Post – TUSCANY – ITALY
Ingredients (serves 6)
- 200 g (7 oz) dates (or cherry) tomatoes, washed
- Pinch of sea salt
- 6 tbsp EVOO
- The juice of one lemon
- 1 tsp raw coconut sugar
- 1 tbsp dry spices (oregano, chili pepper)
- 1 ripe avocado
- 5 basil leaves, washed
- 8 brown rice cakes
©Veronica Lavenia- The Wolf Post
Method:
- Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices;
- Bake the tomatoes in a frying pan, covered with baking paper, at 180° (350° F/ Gas 4) for 5-10 minutes;
- Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon;
- Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.
