Easy Vegan Miso Tomato Bruschetta Recipe
This recipe is a miso tasty twist on the classic bruschetta canapé. The addition of a little miso brings out the natural sweetness and umami flavours of the tomatoes and takes them to a completely new level! These are the perfect vegan canapé for any party, and really easy to pull together.
Easy Vegan Miso Tomato Bruschetta
Servings 6
Prep time
5 MinCook time
5 MinTotal time
10 MinThis recipe is a miso tasty twist on the classic bruschetta canapé. The addition of a little miso brings out the natural sweetness and umami flavours of the tomatoes and takes them to a completely new level! These are the perfect vegan canapé for any party, and really easy to pull together.We like to use colourful mixed heirloom tomatoes for these bruschetta to make them extra vibrant, but any tomatoes will work perfectly. They are the favourite vegan canapé for any party!
Ingredients
Instructions
- Preheat the oven to 200°C degrees.
- Slice the baguette into 1cm thick slices.
- Put the bread slices on a baking tray and drizzle with 2 tbsps of olive oil.
- Bake for 5-10 minutes until crisp and golden.
- While the bread is baking, chop the tomatoes into small pieces.
- In a small bowl, mix together the Sweet & Savoury Miso with 1 tbsp of olive oil and the water to make a dressing.
- Coat the tomatoes with the dressing.
- To assemble your bruschetta, simply add a small spoon of the tomato mixture to the toasted bread. Top with a basil leaf and season with salt and pepper to taste.
- Serve and enjoy!
Notes
You need a sieve and some kitchen paper or clean tea towel to pass the dashi.
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting
The hydrated kombu can be used as a garnish. Simply cut them into thin slices and add them to noodle soups or on top of plain rice.