Introduction
Think crunchy, garlicky, and just a hint of cheeky spice all mingling on some perfectly toasted sourdough.
It’s the kind of dish that makes your taste buds do a little happy dance — without any animal products crashing the party.
So, if you’re ready to impress your taste buds without breaking a sweat or your plant-based principles, you’re in the right place.
Let’s get ready to bruschetta like it’s nobody’s business — and yes, you *will* want to lick your fingers afterward. This dish is perfect when paired with sundried tomato tapenade for an added burst of flavor.
Ingredients
- Sourdough loaf (1/2 inch thick slices)
- 1 courgette (the green star!)
- 2 tablespoons of olive oil (liquid gold)
- 1/2 a teaspoon of garlic powder
- 1/2 a teaspoon of oregano
- Salt
- Pepper
- Chilli flakes (bring the heat!)
These ingredients bring together a harmonious medley of simple, fresh flavors perfect for any vegan or flexitarian snack attack. It’s like a veggie party on crispy sourdough, where courgettes and garlic oil mingle with just the right sprinkle of spice to keep things interesting. A well-stocked pantry organization ensures you have all the essentials at your fingertips. Who said plant-based can’t be deliciously fun?
How to Make It
Making this Garlic Courgette Bruschetta is like giving your taste buds a little garden party with a garlic twist. Grab that sturdy sourdough loaf and slice it into half-inch thick pieces—because nobody wants soggy bread, right?
Pop those slices onto a screaming hot griddle pan and let the magic begin. You’re aiming for those sexy scorch lines that scream “artisan toast” without burning the poor thing to a crisp.
While the bread is getting its tan on, slice up one courgette into thin strips. Think delicate ribbons, not chunky chunks—this is bruschetta, not a veggie pile.
Now, here’s where things get saucy… or oily, really. Whisk together 2 tablespoons of olive oil with half a teaspoon each of garlic powder and oregano. This little green-garlicky potion is the secret love letter your courgette never knew it needed.
Once your bread is nicely toasted on one side, flip it over, then brush the courgette strips with that herby oil mix on the side that’ll face down on the pan. Let those courgettes sizzle until they’re cooked through and slightly charred, flipping and brushing the top side with more of the olive oil mixture to keep things juicy and flavorful.
When the courgette is looking all golden and gorgeous, pile it on your toasted sourdough, then sprinkle with coarse salt, freshly cracked pepper, and a cheeky pinch of chili flakes to wake up your palate. A cozy bowl of Creamy Tomato Basil Soup pairs wonderfully with this bruschetta for a delightful meal.
Voilà—plant-powered bruschetta that’s as easy as stealing your roommate’s snacks (but way tastier and way less guilty).
Bonus Tips
- Swap the sourdough for a big ol’ slice of crusty rye if you want your bruschetta to sound fancy and taste even better.
- Feeling spicy? Double up on those chilli flakes and pretend you’re eating sunshine with a kick.
- Sprinkle some toasted pine nuts or hemp seeds on top for extra crunch—because who doesn’t love a little snack attack while they snack?
Why You’ll Love It
This Garlic Courgette Bruschetta is basically a flavor party that crashes your taste buds in record time.
It’s like summer vacation on a slice of sourdough—fresh, zesty, and just cheeky enough with those chilli flakes to keep things interesting.
Whether you’re a kitchen newbie or a seasoned plant-based pro, this little number plays nice with whatever veg you have lurking in the fridge.
Bonus: it’s so quick, you’ll have time to actually enjoy eating it instead of just Instagramming your masterpiece.
Nutritional Info
These are estimated values.
Calories: 120
Protein: 3 g
Carbohydrates: 15 g
Fat: 6 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
