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Bruschetta Bake Recipe
Delicious roasted tomatoes and garlic with crusty ciabatta served on basil yoghurt.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 250 kcal
Ingredients
- 1 GF ciabatta roll I used Genius, cubed
- 220 g vine tomatoes halved
- 1 can butter beans drained and rinsed
- ½ tsp dried oregano
- 3 cloves garlic
- Drizzle of olive oil
- 30 g fresh basil chopped
- 300 g vegan Greek style yoghurt
- 20 g chopped almonds
Instructions
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Preheat oven to 220°c. Add your cubed ciabatta, tomatoes and butter beans to a roasting dish. Wrap your garlic cloves in some aluminium foil and place in the roasting dish. Add your dried oregano and roughly 5g chopped fresh basil, drizzle everything lightly with olive oil, add salt and pepper and toss to combine.
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Place in the centre of the oven for about 15 minutes until the bread is starting to crisp.
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While the roasting dish is in the oven mix the remaining chopped basil with the yoghurt.
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When the roasting dish is ready, remove the garlic then mash it with a fork to create a garlic paste. Mix the garlic in with the basil yoghurt then spread the garlic basil yoghurt across the bottom of your bowl/ serving dish. Top the yoghurt with your tomato, bread and butter bean mix. Top with additional black pepper and the chopped almonds.