Description

Simple and delicious vegan bruschetta that’s perfect for a special dinner at home or holiday entertaining. This recipe is easy to make in minutes if you need a quick appetizer in a pinch!

Ingredients

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

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Instructions

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.

Notes

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!

Nutrition

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