This easy vegan bruschetta features with sourdough, guacamole, olive oil and basil for the perfect
Italian-inspired appetizer topped with pili nuts.
(Makes 2 sandwiches)
2 Slices of Sourdough bread
1 Small Avocado(mashed)
1 Medium size tomato(chopped)
A few Basil Leaves
2ts Lime Juice
1/4 Red Onion (thinly chopped)
1/2 ts Date syrup
15g Pili nuts
1 garlic (minced)
Preheat the oven.
Place slices of bread on baking sheet, apply olive oil and sprinkle with sea salt; bake slices in oven about 1 or 2 minutes until golden brown.
In a medium bowl mash avocado, lime juice, sprinkle some salt, pepper, add thinly chopped red onion.
In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince garlic clove in to the mixture.
Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil, sprinkle some pili nuts and add a dash of date syrup. Serve immediately.