Vegan Garlic Matzah Bruschetta for Passover Seder

• Small saucepan
• Knife
• Cutting board
• Mixing bowl
• Oven
• Garlic crusher
• Container wide enough to soak matzahs 
• Bread knife

Ingredients:

Butter Garlic Matzah: 

• 1 cup non-dairy milk (130 ml)
• 1.5 stick of vegan butter (173 g)
• 4 Matzahs
• 8 garlic cloves, crushed
• 2 tbsp of dried basil

Salad:

• 2 whole tomatoes
• 1/2 red onion
• 1/4 cup of fresh chopped parsley
• 1/3 cup of balsamic vinegar
• 1 tsp maple

1. Prepare the garlic Matzahs: 
2. Heat the oven to 375 F and line a baking sheet with baking paper
3. Melt the butter, mix with the milk, crushed garlic and basil.
4. Soak each Matzah for 10 seconds, make sure to cover all of the matzah.
5. Place the soaked Matzah on the sheet, place another soaked matzah on top of the first one (each bruschetta is made of 2 matzahs).
6. Repeat the process with the other two matzahs.
7. Pour the rest of the soaking garlic batter on top of the four matzahs.
8. Bake for 15-20 minutes, until the edges of the matzahs get dark and the matzahs look golden.
9. Set aside and let them cool down.
10. Prepare the vinegar reduction: place the vinegar and maple in a small pot. Bring the vinegar to a boil, and reduce to simmer for 10 minutes.
11. Prepare the salad: Chop the tomatoes, the onion and the parsley. Toss all the vegetables together with a little bit of salt.
12. Serving: Using a bread knife, cut each bruschetta to 6 even pieces. Pour 1.5 tbsp of chopped salad on top.
13. Glaze with balsamic reduction.
14. Enjoy!

 Notes - 

* You can cut the matzahs into sticks and serve as 'bread sticks' at the beginning of the meal. the garlic matzah stick goes wonderfully with horseradish.