Bruschetta is a simple appetizer that packs a lot of flavors and is one of our favorite appetizers!
1/2 cup vegan butter, softened
1 tablespoon lemon juice
4 to 6 garlic cloves, roughly chopped (or minced if you prefer)
2 tablespoons nutritional yeast
2 cups packed fresh basil leaves
1/4 cup pine nuts, finely chopped or ground
6 Roma tomatoes, small dice, most of the seeds removed
salt and pepper to taste
1 loaf unsliced French bread
freshly cut chives, scallion, or extra basil for garnish (optional)
Melt the butter in a small saucepan over medium heat. Stir in the lemon juice and chopped garlic. Cook stirring continuously for about 2 to 3 minutes or until the garlic is fragrant. Stir in the nutritional yeast, remove from heat and set aside to cool slightly.
Stack the basil leaves, roll them together horizontally, and cut them into ribbons, aka chiffonade. Gently stir the basil and pine nuts into the butter mixture until combined and set aside.
Slice the Roma tomatoes in half, remove most of the seeds, and proceed with a small dice. Add a pinch of salt and pepper to taste.
Cut the French bread into 24 slices; toast under a broiler until lightly browned. Spread each piece with the butter mixture, then top with tomato mixture.
Garnish with fresh chives, scallion, or additional fresh basil if desired.
Serve immediately.
