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Summer-Entertaining Bruschetta

Zhoro Apostolov

Blagoevgrad, Bulgaria




3 slices of bread

3 tbsp basil pesto

10 cherry tomatoes

½ onion

1 cup eggplant

Fresh parsley

3 oz vegan mozzarella


• Cut the eggplant into 1 cm cubes and cook them in a hot pan with some olive oil.

• Spread the basil pesto on the bread, then put the sliced onions on top, followed by the chopped tomatoes, the cooked eggplant and the cheese.

• Let them cook on the grill for about 2-3 minutes.

• Serve with fresh parsley on top (fresh basil as well might help). Enjoy

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