I love a good bruschetta so thought I’d give a completely inclusive one a try and to be honest it was the best one I have ever had!
To replace the bread use polenta. You can buy loose polenta and follow the instructions to make a loaf then folow my instructions as below. Or just buy a ready made loaf, you can find them on the shelves of most natural supermarkets.
Slice polenta loaf into 1/2in or 2cm slices and place on a cookie sheet under the grill on high. Pay close attention so they don’t burn, once they have browned on one side flip them over and brown the other.
Meanwhile, reconstitute your sun dried tomatoes if necessary – I prefer these ones as they’re not soaked in oil and you can decide how much, and of what quality, oil you want.
Slice up a handful per person of:
- sun dried tomatoes
- rucola
- basil
Mix together in a bowl with a sprinkling of:
- salt & pepper
- cayenne pepper
- dried mixed italian herbs
Add a tablespoon each:
- finely minced garlic
- pine nuts
- extra virgin olive oil
- home made vegan parmesan
Vegan Parmesan:
In the food processor mix 1 cup of cashews, 1 clove of garlic and 1 teaspoon salt until it’s all small crumbly bits. Vegan parmesan cheese done! You can keep any leftover in the fridge for 7-10 days
Serve a big spoonful on top of a couple polenta slices – vegan, gluten free, bruschetta is served.