Wine & Other Stories

Vegan Avocado Bruschetta and an organic Spanish wine

Written by Veronica Lavenia

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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:

Ros de Pacs 2021 - Parés Baltà

© 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

  1. Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices;
  2. Bake the tomatoes in a frying pan, covered with baking paper, at 180° (350° F/ Gas 4) for 5-10 minutes;
  3. Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon;
  4. Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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