1baguetteor small French bread loaf , sliced thin into 15 pieces
1/4cupolive oil, divided
2tbsp2 tablespoons garlic, minced
15oz.(about 4-5) roma tomatoes, diced
1/4cup1/4 cup vegan parmesan cheese (optional)
1/4cupfresh basil, thin sliced, chiffonade
Line a baking sheet with parchment paper and preheat oven to 425℉. Place the Rebellyous nuggets on the baking sheet in a single layer and bake according to package instructions. Once cooked, remove from the oven and let cool for 5 minutes.
Brush bread slices with half the olive oil then toast in 425℉ oven just until lightly toasted, about 5 minute
In a small skillet or pan, heat remaining oil over medium-low heat. Add garlic and cook for 2 minutes. Remove from heat.
In a mixing bowl, combine garlic and oil mixture, tomatoes, vegan cheese (if using), fresh basil, balsamic vinegar, salt and pepper. Mix well.
Assemble bruschetta by adding one Rebellious nugget to a slice of bread, then top with a small spoonful of tomato mixture. Enjoy!