Appetizer, Snack, Vegan
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Roasted Baby Heirloom Bruschetta

Roasted Baby Heirloom Bruschetta

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A sweet symphony of baby heirloom tomatoes paired with a creamy avocado spread and a dash cayenne, this appetizer tastes as good as it sounds!

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What you will need:

  • Yeast-free Sourdough bread, sliced (or other bruschetta bread)
  • Olive oil
  • Black pepper
  • Cayenne pepper
  • 1 tbsp raw tahini
  • Hand-full of Baby heirloom tomatoes, halved or quartered
  • Jain guacamole

Drizzle olive oil on the bread slices and toast the sliced sourdough bread in a toaster oven (or regular oven) until lightly browned. Line a baking dish with foil and spray with olive oil. Place baby heirlooms in the dish, spritz with olive oil and top with ground black pepper. Roast tomatoes for 15 minutes at 400 F, until the skin begins to crinkle.

Meanwhile, prepare the avocado spread by following the Jain Guacamole recipe, but make sure to add 1 tbsp of raw tahini and mix well so that the spread is smoother than regular guacamole.

Spread the avocado over the toasted bread slices. Use a fork to place the roasted tomatoes on the spread. Top each slice with a dash of cayenne, parsley leaf (optional), and some more black pepper if desired. Serve immediately.

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