Vegan Bruschetta
This Vegan Bruschetta is loaded with fresh bold flavors; juicy ripe tomatoes and fresh garlic drizzled with olive oil and balsamic vinegar sitting on top of a crispy baguette.
Ingredients
- 1 fresh baguette
- 4 medium tomatoes
- 2 tablespoon chopped fresh basil about 8 leaves
- 2 cloves garlic grated + 1 for rubbing on bread
- ¼ cup olive oil + more to drizzle on bread
- 2 tablespoon balsamic vinegar
- ½ teaspoon salt
- pepper to taste
- optional: balsamic glaze
Instructions
- Preheat the oven to 400*F. Slice the baguette and line the bread slices on a baking sheet.
- Drizzle the bread with olive oil, then bake for 8-10 minutes, until golden and crispy.
- While the bread is still warm, rub a clove of garlic on each piece of bread.
- Slice the tomatoes into small squares and transfer to a bowl. Top with them with chopped fresh basil, minced or grated garlic, olive oil, balsamic vinegar, salt, and pepper. Mix until combined.
- Add a few tablespoons of the tomato mixture to each slice of bread. Drizzle with balsamic glaze and enjoy!
Notes
- Don’t overload the bread. Don’t try to squeeze as much tomato mixture as you can on top of the bread as it will be difficult to eat and the tomatoes will fall off.
- Use ripe tomatoes. To get the most flavorful bruschetta you must use ripe tomatoes.
- Substitute jarred garlic. If you’ve run out of fresh garlic you can use jarred garlic. Garlic powder is not the best substitute.
- Wait to top the bread. Top the bread with the tomato mixture just before you want to serve it or the bread will get soggy.
Nutrition
Calories: 102kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 220mgPotassium: 85mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!