Elevate your appetizer game with this vibrant Greek Inspired Bruschetta & Garlic Hummus Toast ! Grilled ciabatta provides the perfect canvas for a velvety white bean hummus, topped with a medley of juicy cherry tomatoes, Kalamata olives, and creamy vegan feta. Herbs de Provence and a tangy balsamic glaze add layers of delicious complexity. The recipe is surprisingly easy, making it perfect for weeknight entertaining or a weekend brunch.This flavorful bruschetta is a guaranteed crowd-pleaser, proving that vegan can be incredibly satisfying.
Ingredients:
* **For the Toast:**
* 1 ciabatta loaf, sliced in half lengthwise
* 2 tablespoons olive oil, plus extra for cooking
* Salt and freshly ground black pepper to taste
* Bruschetta (recipe below)
* White Bean Hummus (recipe below)
* **For the Bruschetta:**
* 1 pint cherry tomatoes, halved or quartered if large
* 1/2 cup Kalamata olives, pitted and roughly chopped
* 1/4 cup vegan feta cheese (brands like Violife or Tofutti are good options)
* 2 cloves garlic, minced
* 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
* 1 tablespoon Herbs de Provence
* 1 tablespoon red wine vinegar
* 1 tablespoon olive oil
* 1/4 cup chopped red onion
* 1/2 English cucumber, diced
* **For the White Bean Hummus:**
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1/2 cup cashew butter (smooth or crunchy, to your preference)
* 1/4 cup water (or more, as needed for desired consistency)
* 4-6 cloves garlic, roasted or raw (see instructions below)
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon black pepper
* **For the Garnish:**
* 2 tablespoons balsamic glaze
Instructions:
1. **Prepare the bruschetta:** In a medium bowl, combine all topping ingredients (tomatoes, olives, vegan feta, garlic, oregano, Herbs de Provence, red wine vinegar, olive oil, chopped red onion, and cucumber). Gently toss to combine.
2. **Prepare the hummus:**
Prepare the garlic: For the best flavor, roast the garlic. Preheat oven to 400°F (200°C). Wrap whole heads of garlic in foil and roast for 30-40 minutes, or until soft and caramelized. Squeeze the cloves out of their skins. Alternatively, use raw garlic for a more pungent flavor.
Combine ingredients: In a food processor, combine the rinsed and drained cannellini beans, cashew butter, water, prepared garlic, lemon juice, olive oil, salt, cumin, and pepper.
Blend: Process until completely smooth and creamy, scraping down the sides as needed. Add more water, one tablespoon at a time, if a thinner consistency is desired.
Taste and adjust: Taste the hummus and adjust seasonings as needed. You may want to add more salt, lemon juice, garlic, or cumin to suit your preference.
3. **Cook the ciabatta:** Preheat a flat griddle to medium heat. Brush both cut sides of the ciabatta loaf with olive oil. Place the ciabatta, cut-side down, on the hot griddle. Cook for 3-4 minutes per side, or until golden brown. If your griddle is very hot, you may need to reduce the cooking time to prevent burning. Watch carefully! Do not aim for charring; golden brown is the goal.
4. **Assemble the bruschetta:** Once the ciabatta is cooked, let it cool slightly. Spread the hummus evenly over both cooked cut surfaces of the ciabatta loaf. Spoon on tomato-olive mixture (bruschetta mixture).
4. **Drizzle with balsamic glaze:** Drizzle the balsamic glaze evenly over the assembled bruschetta.
5. **Serve immediately:** Cut the loaded ciabatta into individual serving pieces and enjoy your delicious Vegan Greek Bruschetta!
**Tips and Variations:**
* For a richer flavor, use a good quality extra virgin olive oil.
* Add a pinch of red pepper flakes to the topping for a touch of heat.
* Substitute other herbs like basil or thyme for the oregano.
* For extra creaminess, consider adding a dollop of vegan cream cheese or a vegan yogurt alternative to each serving. A vegan tzatziki would be particularly delicious!
* Adjust the amount of balsamic glaze to your liking.
* If you prefer a more intense Herbes de Provence flavor, increase the amount to 1.5-2 tablespoons.
Enjoy!
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