Vegan Bruschetta
This vegan bruschetta recipe is a classic Italian appetizer. It's easy to make and bursting with fresh flavors! The crisp, toasted bread is topped with a mixture of juicy tomatoes, fragrant garlic, and fresh basil. It's all drizzled with balsamic vinegar and olive oil for a tangy and savory finish. It's the perfect appetizer for any gathering!
Ingredients
- 1 baguette or Italian bread loaf, sliced into 1/2 inch thick pieces
- 4-5 ripe tomatoes, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- salt and black pepper to taste
- 2 tablespoons vegan parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F.
- Arrange the bread slices on a baking sheet and brush lightly with olive oil (using up to 1 tablespoon).
- Bake the bread for 6-12 minutes, until it is crisp and golden brown. Turning once so the bread is evenly toasted on both sides.
- In a mixing bowl, combine the tomatoes, red onion, garlic, 1tblsp. olive oil, balsamic vinegar, basil, and vegan parmesan if using.
- Mix well to combine all ingredients.
- Season with salt and black pepper to taste.
- Let the mixture sit for at least 10 minutes to allow the flavors to meld together.
- Top each slice of bread with a spoonfuls of the tomato mixture. Serve immediately.
Notes
The tomato mixture can be made the day before. It actually gets better marinating overnight. Then toast the bread right before you are ready to serve.