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–+ servings
Sliced baguettes topped with vegan bruschetta.

Vegan Bruschetta

5 from 1 vote
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 4
Author Puja Verma
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DESCRIPTION

This vegan bruschetta is a refreshing summer favorite appetizer. It is so simple and quick to make in just 10 minutes. Crunchy toasted baguette slices topped with sweet and tangy cherry tomatoes and fresh basil, while the balsamic glaze drizzle provides the perfect finishing touch. It's a perfect crowd pleasing appetizer made without much effort.

INGREDIENTS
  

  • 2 cups cherry tomatoes quartered
  • 8 whole basil leaves (fresh) finely chopped
  • ¼ cup olive oil extra virgin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 whole baguette ½ inch slices
  • 2 tablespoon vegan butter or olive oil
  • balsamic glaze to drizzle
  • vegan mozzarella optional
  • vegan parmesan optional

METHOD
 

  • Preheat oven to 350℉. Rub vegan butter or brush some olive oil on one side of the baguette slices. Place the slices on a baking sheet with the buttered side up. Bake for 10 minutes till bread is toasted.
  • In the mean time - Use a mixing bowl to add olive oil, minced garlic, chopped basil, salt, pepper, balsamic vinegar, and maple syrup. Then mix together.
  • Add the chopped tomatoes to the mixture, and toss together till all the tomatoes are coated.
  • Once the baguette slices are ready, then top them with bruschetta mixture.
    Note: Top the bread slices right before serving as it can make the bread soggy if done too early.
  • Optional: To enhance your tasting experience - Feel free to layer the baguette with vegan mozzarella cheese before topping over the bruschetta. Or sprinkle over some homemade vegan parmesan.
  • Lastly, drizzle balsamic glaze before serving.

NOTES

    • 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.

NUTRITION

Calories: 195kcal | Carbohydrates: 8g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Sodium: 348mg | Potassium: 190mg | Fiber: 1g | Sugar: 5g | Vitamin A: 632IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Keyword: balsamic glaze bruschetta, vegan bruschetta
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