Vegan Bruschetta

I made the mistake of buying a whole loaf of fresh rosemary bread, when I knew only I would be eating it. If you know me and my tiny stomach, eating a whole loaf of bread if quite an undertaking. So I came up with this recipe to use up as much of the bread as possible without adding anything fatty or extra carby to it.

Ingredients:

A couple slices of rosemary bread
1 head of garlic
1/4 medium onion (I use sweet or Vidalia)
1 box of sweet cherry tomatoes quartered
1 – 2 sprigs of basil chopped
Olive oil
Balsamic reduction glaze (raspberry is amazing)
Parmesan (vegan shreds… daiya preferable)
Directions:
  1. Roast the garlic: Remove husk from garlic. Slice just a quarter inch off top. Place in foil and drizzle small amount of olive oil. Close foil loosely and cook at 400 for 20 minutes.
  2. While garlic is roasting, prepare the topping. Slice the onion and basil finely. Quarter the tomatoes. Place in a medium sized bowl and drizzle with olive oil and balsamic glaze. Add some salt and pepper, then stir. Let the topping rest while the garlic roasts.
  3. Put the bread in the oven for 2-3 minutes until golden brown. Take the roasted garlic and remove the cloves. Mash into a paste and spread on the bread.
  4. Top bread with the topping. Then drizzle lightly with balsamic glaze and parmesan.
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