Eosinophilic Esophagitis Friendly Vegan Bruschetta Cups
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Learn more →Ingredients
6 servings
For the cups
- 12 slices vegan bread, crusts removed
- 3 tbsp olive oil
- ¼ tsp salt
For the bruschetta topping
- 1 ½ lbs ripe roma tomatoes (about 5–6), seeded and finely diced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush both sides of each bread slice with olive oil and season one side with a pinch of salt.
- 2
Press each oiled bread slice firmly into a cup of a standard 12-cup muffin tin, gently pleating the edges so the bread conforms to the cup shape without tearing. Bake for 10–12 minutes, until the cups are golden at the edges and firm to the touch. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack.
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