Description

This cheesy balsamic tomato garlic bread is make for tearing, sharing, and going back for “just one more slice”. Crispy edged bread is loaded with garlicky richness and savoury, melty, cheesy delight. It’s finished with jammy balsamic-roasted tomatoes for the perfect splash of sweetness and acidity. Bold, comforting and flavourful is what you’ll come away saying and it hits that sweet spot between indulgent and balanced that you’ve been craving!

Ingredients

2 slices rustic sourdough
2 tbsp vegan butter
1/2 cup approx vegan mozzarella cheese shreds
2 roma tomatoes or 3 cocktail tomatoes, diced
Pinch of salt
2 cloves garlic
Pinch of Italian mix herbs (optional)
1 tbsp olive oil + 2 tsp balsamic vinegar for drizzling

Instructions

Preheat oven to 350 F.
Butter one side of each slice of bread. Add 2 tbsp vegan cheese shreds to each.
In a small bowl, combine diced tomatoes, garlic and pinch of salt. Stir gently to combine. Divide between pieces of toast.
Top with remaining cheese shreds.
Place on a baking sheet and bake 15 mins, until cheese is melted and edges are crisp. Increase heat to Broil (around 500 F) and broil for 3-5 minutes until top of cheese is crisp and or golden (some brands of vegan cheese will brown, some will not).
Meanwhile, prepare balsamic drizzle: in a small bowl, combine oil and balsamic vinegar and stir.
Remove from oven and drizzle the balsamic drizzle overtop. Enjoy!