Roasted Tomato Bruschetta With Vegan Cream Cheese
Roasted Tomato Bruschetta With Vegan Cream Cheese

Roasted Tomato Bruschetta With Vegan Cream Cheese

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Lunch
Roasted Tomato Bruschetta With Vegan Cream Cheese aisling larkin
,
weekend brunch recipes
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 1

Ingredients

  • 150 g cherry tomatoes halved
  • 1 tbsp extra virgin olive oil
  • Sea salt and black pepper
  • 2 slices sourdough bread toasted
  • 2 tbsp vegan cream cheese
  • 1 large handful fresh oregano

Instructions

  • Preheat the oven to 140℃. Halve the cherry tomatoes and place on a baking tray, season with salt and pepper and roast for 45 minutes until jammy and caramelised.
  • Toast the bread and spread cream cheese on each slice.
  • Mix the halved cherry tomatoes, oregano, salt, and olive oil in a small bowl.
  • Add the tomato mixture on top of each slice, drizzle with extra virgin olive oil and enjoy!
  • Add some pumpkin seeds on top to add a crunchy texture or a drizzle of balsamic vinegar for a zingy hit.

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