Description
I LOVE tomatoes! I think it's something that's implanted in all us Hoosiers at birth, so it's only natural that I would make a Fat Free Bruschetta on day.... and trust me - this is YUMMY!
Ingredients
Scale
French Bread
- 1 cup warm water
- 1 tsp packet of Instant Dried Yeast ((2 1/4 tsp))
- 1 tsp Salt
- 1 cup White Whole Wheat Flour
- 1 1/2 cups Unbleached Bread Flour
Fat Free Bruschetta
- 3 cups Cherry Tomatoes (divided)
- 3-4 cloves Minced Garlic
- 1-2 Tbls Minced Onion
- 15 leaves Fresh Basil
- 2 Tbls Balsamic Vinegar
- 1/2 tsp Garlic Salt
- 1/4 tsp Pepper
Instructions
French Bread
- Stir yeast and water together and let bloom for 10 minutes
- Add salt and flour and mix until a wet dough forms
- Knead with a dough hook for 5 minutes until dough pulls away from sides
- Cover and let rise for 1 hr
- Form into long loaf and make a few knife slits for the gas to escape
- Place on cookie sheet and into cold oven
- Set oven temp to 375 degrees F and timer for 30 minutes
- Turn on oven and bake
Fat Free Bruschetta
- Saute garlic and onion in a few tablespoons of water or broth until softened
- Wash 2 cups of cherry tomatoes and slice lengthwise
- Add tomatoes to pan and heat slightly
- Drain tomatoes and add to a large bowl
- Wash 15 leaves of Basil and slice into ribbons
- Add Basil to bowl along with Balsamic Vinegar and stir to combine
- Add additional cup uncooked Cherry Tomatoes, sliced lengthwise
- Salt and Pepper to taste
- Let rest for at least 1 hour
To Assemble
- Slice bread into small pieces and drizzle bruschetta over top
- Top with Vegan Parmesan if desired and bake an additional 5-10 minutes or until toasty