Make it pretty! Now I know what you’re thinking, “My bruschetta will never look like that…” Well, it can if you really care! Just take the extra 5 minutes it takes (ok, maybe 10) to plate it nicely. If you want to make this soy free, use chickpea miso. When adding salt to taste, do remember that the miso adds a kick of saltiness, so just be aware of that when you are doing your final touches to taste. This provides the toast with an extra level of flavor and richness. Don’t worry, you’re not adding a ton! Just a very small amount. Miso! I know, like, what? Well, yeah! It’s super delicious and has a cheesy flavor. If you do not have a mortar and pestle, just finely mince the garlic, smash it with the side of your knife, mince some more, and add that to the oil, nutritional yeast, salt and pepper and mix well. There’s a reason these were invented guys, use them! Use gluten-free bread if you wish! This makes the bread hard and much easier to cut. Place the loaf of bread in the fridge for a few hours before slicing. For the topping, finely chop all of the fresh herbs and add them to a mixing bowl along with the tomatoes, splash of olive oil & lemon juice, and a pinch of salt and pepper to taste.Once removed from the skillet, spread a paper thin amount of the miso on only the top of each piece of toast.
Bring a skillet to medium heat and grill the bread on each side for 3-4 minutes, until golden brown, checking often to make sure not to burn. Spread the mash evenly over both sides of bread slices, coating every square inch of each side. In a mortar in pestle*, add the garlic, olive, oil, nutritional yeast, and a just a pinch of salt and pepper and mash until you are left with a smooth paste.
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