Easy Vegan Bruschetta
This easy vegan bruschetta features a simple but classic combination of fresh tomatoes, balsamic, olive oil and basil for the perfect Italian-inspired appetizer.
This vegan bruschetta recipe is flavourful, delicious and perfect for entertaining. It’s easy to make and can be put together in minutes if you skip the marinating. If you have time, let the topping sit for an hour so the flavours can really blend together.
Here’s what you’ll need to make this bruschetta recipe:
- Roma tomatoes. Look for firm roma tomatoes that are on the larger side. You’ll need about 2.5-3 cups diced so if the tomatoes are quite small, you may need more than 3. If you can’t find roma tomatoes, any kind will work just fine, just make sure they aren’t overly ripe.
- Basil. Fresh basil is key in this recipe. I used 8 large leaves or about 3-4 tbsp chopped. If you really love basil, go ahead and add a bit more. I like to reserve some for sprinkling on top as well.
- Balsamic vinegar. Balsamic vinegar is also a must. It adds that tanginess you expect in bruschetta.
- Olive oil. Oil and vinegar is what bruschetta is all about. Use a good quality extra-virgin olive oil here.
- Green onion. A little chopped fresh green onion livens things up a little! Red onion works here too.
- Nutritional yeast or vegan parmesan. Classic bruschetta typically contains parmesan cheese. We’ll use a little nutritional yeast as a stand in. If you have a vegan parmesan you love, you can also use that. You can also make vegan parmesan to sprinkle on top.
- Oregano, salt and pepper. Finally, a little oregano, salt and pepper to add that last touch of seasoning.
How to Make Vegan Bruschetta
Making vegan bruschetta is as easy as chopping the tomatoes, mixing up the topping and toasting the bread. After you’ve done that, simply spoon the mixture onto the toasted baguette and serve!
Let’s go over just a couple tips and points to consider:
- Remove the juiciest bits of the tomato. As you can see in the photo below, I scraped out the juiciest bits of the tomato, which contain most of the seeds. You don’t have to get every last bit out but it does prevent the mixture from getting too wet.
- Marinate the bruschetta topping. For the most flavourful topping, it helps to marinate the tomato mixture for an hour or so. While this isn’t totally necessary, it does allow the different flavours time to blend together.
- Toast the bread. Toasting the sliced baguette is optional but I do prefer it lightly toasted. 5-10 minutes at 350 degrees F should do the trick. I don’t use any oil or butter when toasting but for a special treat, you can brush the sliced bread with olive oil before toasting.
- Additional toppings. I like to add a tiny drizzle of balsamic or balsamic reduction I’m ready to serve. Another little sprinkle of finely chopped fresh basil and some black pepper is nice for serving too.
More Vegan Sides and Appies
- Butternut Squash Bruschetta
- Roasted Red Pepper Hummus
- Roasted Garlic Hummus
- Maple Dijon Roasted Brussel Sprouts
- Vegan Buffalo Dip
- Vegan Spinach Artichoke Dip
- Vegan Jalapeño Poppers
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- 3 fresh roma tomatoes, finely diced (approx. 2.5–3 cups diced)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 8–10 fresh basil leaves, finely chopped
- 2–3 green onions, finely chopped or 2 tbsp minced red onion
- 1 tbsp vegan parmesan or nutritional yeast, plus more for topping
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 1 baguette, sliced diagonally into approximately 1/2 inch slices
- Dice the tomato, removing the watery parts with the seeds. You don’t have to get all the watery bits and seeds out but remove a fair amount of it so the mixture doesn’t become soggy. See photos in blog post for example.
- Mix everything except the salt (and baguette) together in a mixing bowl. Place in the fridge for 1 hour. If you don’t have time to let it marinate, you can skip that step or even just let it sit for 5-10 minutes.
- When ready to serve, lightly toast the baguette slices on a baking tray in the oven at 350 degrees F for 5-10 minutes. Watch closely so as not to burn. They should be lightly browned.
- Toss the tomato mixture with the sea salt, then top the toasted baguette slices with the tomato mixture and serve right away topped with a little more chopped fresh basil and a sprinkle of fresh-cracked black pepper, if desired.
For more flavour and the most perfectly toasted baguette, lightly brush sliced bread with olive oil before toasting. I don’t usually do this but it does add a nice touch!
- Serving Size: 2 pieces
- Calories: 133
- Sugar: 2.6 g
- Sodium: 277.8 mg
- Fat: 3.5 g
- Carbohydrates: 21.2 g
- Fiber: 1.6 g
- Protein: 2.6 g
Keywords: healthy bruschetta, easy bruschetta recipe, quick bruschetta