Napoletan Bruschetta

We made this every Sunday when I was in Italy, red cabbage bruschetta, only mine is made without the cheese. It is a simple twist on the more popular tomato heavy bruschetta that most people know. Today I made it for my father when he came to visit my sisters and I.

He has made it very clear that he dislikes vegan food and has always been hesitant to try mine. The only person whose food he liked was his mothers, my nonna. He’s a great cook and extremely picky, rarely will eat anyones food but his own and certain family members. To my dismay, he just came back from a hunting trip. I can’t get everyone to go vegan…yet.

Anyway, I served up this dish and since there was no other food on the table and he was hungry, he ate it. Before he took the first bite he asked my sister to get him the pecorino cheese. Oh no, no, no, no. I said. My food stays vegan.

Well, he scarfed it all down and raved about how much he enjoyed it. If he loved it, I know I’d be hard pressed to find anyone who doesn’t love it too.

Pesto

Yields: 1 cup pesto

  • 3/4 cup olive oil
  • 1 cup basil leaves
  • 1 tbsp maple syrup or agave
  • 2 handfuls of slivered almonds/pine nuts/cashews (I used almonds)
  • 2-3 cloves grated garlic
  • salt to taste

Blend all ingredients on low to medium or pulse. Do not whip on high for a long time. You want herb pieces, not a green smoothie. If you're allergic to nuts then just add a bit more basil.

  • Preparation time: 5 minutes

Napoletan Bruschetta

Yields: 4-6 people

  • 2 baguettes sliced thin or thick, or another preferred type of sliced bread
  • 2/3-1 cup pesto
  • Bruschetta Mix
  • 1/2  purple cabbage diced small, or thrown in food processor
  • 1 cup chopped or diced cherry tomatoes
  • 1/2 red onion finely diced, or thrown in food processor

Mix the pesto with all the chopped veggies and toss. If you desire less pesto than start small with 2/3 cup and add the rest if needed. Add extra grated garlic if needed.

Toast the baguette slices in the oven on 450F for 5-10 minutes each side until golden or brown. Brush or spray with olive oil.

Spread bruschetta mix on baguette slices and serve.

  • Preparation time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
Napoletan Bruschetta
Napoletan Bruschetta
Napoletan Bruschetta
Napoletan Bruschetta

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Comments (1)

  • Avatar

    Mark

    |

    Bruschetta my favorite !
    I will share this with my Indian chef friend in Kerala.
    Thanks , so beautiful.

    Reply

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