Happy Summer friends! I'm doing something really cool today on my blog and YouTube channel. I hope you like it.
Me and 5 other awesome vegan YouTuber's are collaborating together to share healthy plant based summer party recipes! These are delicious appetizers, meals, and desserts you can enjoy at your next cookout, inspired by the foods and flavors that make summer great.
I'm making this simple yet WOW-ing sweet and savory peach, avocado, & basil bruschetta. We also have a plant based pasta salad, beet burger, triple berry pie, fruit & veggie summer salad, and a cucumber tomato salad with oil free dressing being shared too. Yum! View the playlist here!
I hope you get some great ideas from this fun collaboration for your next summertime cookout!
Peach, Avocado, & Basil Bruschetta Recipe | Vegan
(makes about 13-15 servings)
1 large peach, diced
1 large avocado, diced
1/2 cup chopped fresh basil
1 Tbsp white vinegar
1 Tbsp olive oil, and more for drizzling on bread
1 tsp maple syrup
1/2 tsp sea salt
1/2 tsp ground pepper
1 French baguette, cut into 1/2 inch thick slices
1. Preheat oven to 425 F
2. In a large bowl combine the peach, avocado, basil, vinegar, olive oil, maple syrup, salt, and pepper until well mixed. Set aside.
3. Arrange the French bread slices in an even layer on a baking sheet. Drizzle with a little bit of olive oil if you wish. Bake for 5-7 minutes until slightly browned.
4. Add the toasted bread to a large serving tray and top each slice with a few spoonfuls of the peach and avocado mixture. Drizzle each with some balsamic glaze on top when you are ready to eat! (see note below)
Note: The balsamic glaze should only be added to the bruschetta right when you are ready to eat! The bread and avocado will get soggy and brown if you leave it on for long periods of time, like at a party or cookout. I recommend putting the glaze in a pretty bowl on the serving tray (with a side spoon) so guests can add it on top when they are ready to eat!
Enjoy my video tutorial below! Like & Subscribe! :)