VEGAN BRUSCHETTA

Ingredients for 3 servings:

Original Bruschetta with pesto,rocket and sundried tomatoes

• 1 pack Violife Original Flavour Slices, halved
• Crispibread, as needed
• 5 tbsp pesto sauce
• 5 sundried tomatoes, halved
• Rocket leaves

Cheddar Bruschetta with avocado,coriander and radish

• 1 pack Violife Cheddar Flavour Slices
• Crispibread, as needed
• 2 avocados, sliced
• 5 radishes, sliced
• Coriander leaves

Mozzarella Bruschetta with cherry tomatoes and basil leaves

• 1 pack Violife Mozzarella Flavour Slices, halved
• Crispibread, as needed
• 300g cherry tomatoes, halved
• Basil leaves

Herbs Bruschetta with sauteed mushrooms , parsley and red onion

• 1 pack Violife Slices with herbs, halved
• Crispibread, as needed
• 500g sauteed mushroom mix
• 1 red onion, sliced in half moons
• 1 handful parsley

Instructions:

For the Original Bruschetta with pesto, rocket and sundried tomato:

• Spread 1 tbsp of pesto on crispibread, top with Violife Original Flavour Slices cut in half and add 2 sundried tomatoes. Place in a preheated oven at 180°C for 5 minutes until Violife is lightly melted.Garnish with rocket leaves.

For the Cheddar Bruschetta with Avocado, coriander and radish:

• Place Violife Cheddar Flavour Slices on crispibread. Top with avocado slices and radishes. Sprinkle with coriander leaves.

For the Mozzarella Bruschetta with cherry tomatoes and basil leaves:

• Place Violife Mozzarella Flavour Slices on bread, top with cherry tomatoes and place in a preheated oven at 180°C for 5 minutes until Violife is lightly melted. Garnish with basil leaves.

For the Herbs Bruschetta with sautéed mushrooms, parsley and red onion:

• In a frying pan, heat olive oil and sauté onions until browned. Place Violife Herbs Slices on bread and top with sautéed mushrooms and onions. Sprinkle with parsley and serve.