I’ve always loved bruschetta but it’s kinda hard to justify eating it on it’s own… I mean, it’s really just tomatoes and toast. One could say it’s the Italian version of chips and salsa which, again, is not a legitimate meal. However, with the addition of some vegan “cheese,” and another piece of bread, we can take bruschetta from #GirlDinner to #ActualDinner! Oh and let us not forget about the balsamic “mayo” on the side. It’s literally 2 ingredients and 2 steps to make yet oh so delectable. You might just decide that every sandwich from here out needs balsamic “mayo” on it once you’ve tasted it for yourself!
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Vegan Bruschetta Grilled 'Cheese' with Balsamic 'Mayo'
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup vegan “mayo”
- 1 large tomato + 15 cherry tomatoes
- Fresh basil, finely chopped, to taste
- Garlic, minced, to taste
- Salt and pepper, to taste
- Vegan “mozzarella” shreds and/or vegan “Parmesan” shreds, to taste
- Vegan “butter” for griddle or skillet
- 4 big slices of Sourdough bread (If using smaller slices you’ll be able to make more sandwiches and will need more slices!)
Directions
- Make the balsamic “mayo” by pouring the balsamic vinegar into a small saucepan over med-high heat. Bring to boil then reduce to simmer and simmer for 10 minutes, stirring constantly. Pour thickened balsamic vinegar into the “mayo” and stir to combine. Set aside.
- Dice the tomatoes and put them into a medium size mixing bowl. Finely cut up some basil and mince some garlic if not already done. Add each to the tomato mixture to taste but remember, the more the better – for the garlic, I generally add a heaping tablespoon or 6-8 cloves! Add salt and pepper to taste then give the mixture an actual taste and add more of anything if needed. Set the finished mixture aside for a moment.
- If using a griddle: Heat up the griddle to low heat then melt a little “butter” on it. Place all 4 slices of bread down onto the “buttered” griddle top then sprinkle the “cheese”/”cheeses” onto each of the pieces of bread, to taste. Allow the bread to brown and the “cheese” to melt. (If the “cheese” needs some help melting, you can cover the slices with a lid for a few minutes.) Once the bread has browned and the “cheese” has melted, top 2 of the pieces of bread with the tomato mixture you made earlier, trying as best as possible to avoid the liquid from the tomatoes. Take the 2 pieces of bread without the tomato mixture on them and flip them over onto the tomato topped pieces. Remove sandwiches from griddle and let rest a few minutes before cutting and serving. Serve with the balsamic “mayo” on the side for dipping or dolloping.
- If using a large skillet: Heat up the skillet over low heat then melt a little “butter” in it. Make 1 sandwich at a time by placing 2 slices of bread into the “buttered” skillet then sprinkle each with the “cheese”/”cheeses,” to taste. Allow the bread to brown and the “cheese” to melt. (If the “cheese” needs some help melting, you can cover the skillet with a lid for a few minutes.) Once the bread has browned and the “cheese” has melted, top 1 of the pieces of bread with the tomato mixture you made earlier, trying as best as possible to avoid the liquid from the tomatoes. Take the other piece of bread without the tomato mixture on it and flip it over onto the tomato topped piece. Remove sandwich from griddle and let rest a few minutes before cutting and serving. Repeat these steps for the 2nd sandwich. Serve with the balsamic “mayo” on the side for dipping or dolloping.
Compassion is the Secret Ingredient 