Serves 4
Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 5-10 minutes for the bread
Ingredients
4 slices of nice crusty bread – eg ciabatta
1 small red onion
2 cloves of garlic
Olive oil
1/2 teaspoon balsamic vinegar
5 medium-large vine tomatoes
2 or more tablespoons of vegan pesto.
Salt & black pepper
Fresh basil
Instructions
1) Put the bread in the oven for about 5 minutes until crispy on top.
2) Slice the onion and one clove of garlic, and fry in olive oil until slightly browned.
3) Peel the tomatoes (put them in a jug of boiling water for a minute or two until you can peel the skins off easily), discard the seeds and chop finely. Put the chopped tomato in a bowl, and season with salt and pepper, balsamic vinegar and a drizzle of olive oil.
4) Cut the other clove of garlic in half, and rub the cut sides onto all the slices of crispy bread. Spread each piece of bread with vegan pesto, then spoon the onion on top, and top with the chopped tomato. Garnish with chopped basil
Parsley Soup 