Project Description

Nugget Bruschetta

A hearty, easy-to-prepare appetizer.

Rebellyous Nugget Bruschetta

A delicious antipasto starter dish.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer
Cuisine: Italian
Servings: 15 Pieces
Calories:
Author: Amy Webster

Ingredients

  • 1 8.4 oz package Rebellyous Plant-Based Nuggets
  • 1 baguette or small French bread loaf , sliced thin into 15 pieces
  • 1/4 cup olive oil, divided
  • 2 tbsp 2 tablespoons garlic, minced
  • 15 oz. (about 4-5) roma tomatoes, diced
  • 1/4 cup 1/4 cup vegan parmesan cheese (optional)
  • 1/4 cup fresh basil, thin sliced, chiffonade
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • 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!

 

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