Vegan Bruschetta

Vegan bruschetta makes the perfect summer appetizer! It’s so simple to prepare—just 10 ingredients and 10 minutes are all you need. Featuring fresh tomatoes, basil, and a sweet balsamic sauce, this Mediterranean-inspired snack is light, flavorful, and ideal for any occasion!

If you want to feel like you’re vacationing on the coast of Italy in the comfort of your kitchen, you need this vegan bruschetta in your life! And if you’re having friends and family over this summer, pair it with my butter bean salad recipe for another crowd-pleaser.

Why I Love This Recipe

Vegan bruschetta is one of my go-to recipes when I’m hosting dinner parties or potlucks because it’s so simple and quick to make! Cherry tomatoes, basil, and balsamic vinegar create a classic combination that never disappoints.

Toasted baguette slices add a golden-brown crunch on the bottom, while the balsamic glaze drizzle provides the perfect finishing touch. Almost no cooking is involved, making this appetizer great for feeding a crowd without much effort (always a great option in the heat of summer)!

For the ultimate feast, serve it before or alongside other summery favorites, like my pesto potato salad, orzo pesto salad, vegan baked pasta, and orange and beet salad!

Ingredient Notes

Here is a breakdown of everything you’ll need for this balsamic glaze bruschetta recipe:

• Cherry Tomatoes: Provide a sweet, juicy base, making them the best tomatoes for bruschetta. I prefer their small size and natural sweetness.
• Basil: Adds a fresh, aromatic flavor that pairs perfectly with the tomatoes.
• Olive Oil: Extra virgin olive oil ties the ingredients together and adds a rich flavor. You can also brush the baguette slices with olive oil before toasting.
• Balsamic Vinegar: Adds a tangy sweetness that balances the acidity of the tomatoes. If possible, use high-quality D.O.P. balsamic vinegar from Modena.
• Maple Syrup: Provides a touch of sweetness to round out the flavors. Use 100% pure maple syrup, not pancake syrup!
• Garlic: Minced garlic cloves add a punch of flavor essential to traditional bruschetta.
• Baguette: Makes up the base of the bruschetta, providing a crunchy contrast to the soft tomato topping.
• Vegan Butter: Used to brush the baguette slices before toasting. Use your favorite brand—any type will work!
• Balsamic Glaze: This extra sweet, tangy drizzle finishes the bruschetta off, adding yet another layer of flavor. Again, use a quality balsamic glaze here.

Substitutions

• Tomatoes: If you don’t have cherry tomatoes, Roma tomatoes will work in a pinch. They are less sweet and more firm, which may slightly change the overall flavor and texture.
• Basil: No fresh basil on hand? Replace it with fresh oregano, parsley, or mint instead.
• Olive Oil: Olive oil is best, but avocado oil is the next best option for an alternative.
• Maple Syrup: Agave can also be used as a sweetener here. It is a bit sweeter than maple syrup, so you might want to use slightly less.
• Vinegar: Red wine vinegar will work in a pinch, but it will add a tangier flavor to the dish. You’ll likely want to use more maple syrup to balance it out.
• Bread: Sourdough provides a different texture and slightly tangier flavor than baguette, but it’s also delicious! Slice small pieces to emulate the shape of a baguette.

How to Make

This vegan bruschetta is ready in under 10 minutes! Follow all my tips for the best results.

Preparation

Preheat your oven, then slice the baguette into ½-inch thick slices. Rub vegan butter or brush olive oil on one side of each slice (use a pastry brush to coat the slices evenly). Quarter the cherry tomatoes, finely chop the basil, and mince the garlic cloves.

Cooking

Step 1
Place the buttered or oiled baguette slices on a baking sheet, with the buttered side facing up. Bake for 10 minutes until the bread is golden and toasted. Keep an eye on the bread while it’s toasting to prevent it from burning. You want a golden, crispy texture without any burnt edges.

Step 2
Combine the oil, minced garlic, chopped basil, salt, pepper, vinegar, and maple syrup in a bowl. Mix until everything is well combined. Add the chopped tomatoes to the mixture and gently toss until coated. Toss the tomatoes gently to prevent them from breaking apart.

Step 3
Just before serving, top each slice with a generous spoonful of the tomato mixture. Drizzle the finished vegan bruschetta with balsamic glaze for a sweet and tangy finish.

Expert Tip

To achieve the perfect balsamic glaze bruschetta texture, it's essential to top the toasted bread slices just before serving! This timing helps the baguette retain its crispy crunch while the topping remains juicy and flavor-packed.

And since there are so few ingredients, I recommend using the highest-quality olive oil and balsamic vinegar you can find to seriously elevate the dish’s flavor profile. The balsamic glaze should also be drizzled sparingly to add a hint of sweetness and acidity that complements the tomatoes without overpowering the dish.

Cooking Tips

• Toast the Bread Evenly: Toast the baguette slices until they’re evenly golden and crisp to prevent the bread from becoming soggy once topped with the tomato mixture.
• Don’t Overload the Bread: Top the bread with just enough tomato mixture to cover it. This keeps the bruschetta easy to eat and prevents the bread from turning soggy.
• Chop the Tomatoes Gently: Use a sharp knife to quarter the tomatoes without crushing them. This maintains their structure, making the bruschetta more visually appealing.

Frequently Asked Questions

Storing

Vegan bruschetta is best enjoyed fresh, but if you need to store it, here’s what to do.

Fridge
The tomato mixture can be stored in the fridge in an airtight container. It will stay fresh for up to 2 days this way. To keep the toasted baguette slices crisp, store them separately at room temperature in an airtight container.

Reheating
If the baguette slices lose their crispness, you can quickly re-toast them in a 350-degree Fahrenheit oven for a few minutes to restore their crunch. Serve the tomato mixture cold or at room temperature.

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