• Whole grain French bread
  • Vegan margarine
  • Chopped red onions
  • Chopped fresh tomatoes
  • Minced garlic
  • Salt
  • Fresh basil leaves, chopped
  • Olive tapenade (chopped black and green olives)
  • Italian hummus
  • Roasted red pepper dip


  1. Slice bread. Mix vegan margarine with minced garlic and a little salt. Spread over bread. Sprinkle with parsley if desired.
  2. Place bread buttered side down on hot, dry skillet and toast.
  3. Combine onion, tomato, minced garlic, salt and basil. Add olive tapanade if desired. Spoon over toasted sliced bread.
  4. You can also spread bread with Italian hummus or Roasted red pepper dip. Serve.
Browse Cook(s): Mark Anthony
Browse Theme(s): Breads and Sandwiches

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.