Vegan bruschetta with cherry tomatoes, fresh basil, garlic, olive oil, and balsamic vinegar is delicious and perfect as an appetizer for entertaining. It's simple, yet classic. Ready in 15 minutes!
There are several dishes I vividly remember my mom preparing for us growing up. One of them being balsamic bruschetta!
She made bruschetta for every dinner party, holiday celebration, and get-together. I always loved mine drizzled with extra balsamic glaze and it turns out I still do!
Why you'll love this recipe
- Tomato basil bruschetta is bursting with flavor.
- It's quick and super easy to make, yet looks elegant.
- Enjoy as a happy hour appetizer or afternoon snack.
- Bruschetta al pomodoro is dairy free, egg free, vegetarian, and can easily be made gluten free.
Is bruschetta vegan?
Traditional bruschetta features toasted baguette bread rubbed with garlic and topped with olive oil and salt.
Toppings may include tomato, vegetables, meat, etc. Bruschetta can sometimes be vegan, however it's common for parmesan cheese to be added.
To make vegan bruschetta, simply omit the cheese!
Here's what you'll need to make dairy free bruschetta:
- Sharp knife: Our knife set is fantastic, with 15 durable knives.
- Mixing bowl: Every kitchen needs a large mixing bowl!
- Baking sheet: This set of aluminum baking sheets is perfect for cooking and baking.
Homemade bruschetta comes together with 6 common ingredients!
- Bread: A fresh baguette is the best bread for bruschetta. It's long and thin, with a crispy crust.
- Olive oil: Use your favorite high quality extra virgin olive oil.
- Tomatoes: Fresh, ripe tomatoes are necessary for bruschetta. I normally use cherry tomatoes, grape tomatoes, or roma tomatoes.
- Basil: Fresh basil leaves are ideal for this classic bruschetta recipe.
- Garlic: The taste and aroma of raw garlic compliments the EVOO, tomato, and basil.
- Balsamic vinegar: I love marinating the bruschetta topping in balsamic vinegar as well as drizzling some on top just before serving!
Bruschetta without cheese is made with simple ingredients that can be substituted to fit any food allergies or sensitivities.
- Gluten free bruschetta: Use gluten free bread!
- Oil free bruschetta: Don't brush baguette with oil or add it to bruschetta topping.
- Garlic free bruschetta: Don’t rub baguette with garlic.
- Add more greens: Toss in some parsley or arugula.
- No pine nuts? Use almonds, walnuts, or cashews instead.
How to make
- Stir together olive oil, tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Let sit to marinate.
- Cut the bread into ½-inch slices and toast in the oven, toaster oven, grill, or air fryer.
- Assemble by spooning a generous amount of bruschetta on top of golden brown bread slices.
- Drizzle with extra balsamic vinegar for a perfectly balanced tanginess.
There are endless bruschetta variations based on your creativity and what's in season. Give these a try next:
How to serve
- Place toasted bread slices on a large serving plate or platter.
- Spoon a generous amount cherry tomato bruschetta on top of each slice.
- Drizzle with balsamic vinegar and enjoy!
How to store leftovers
- Refrigerate leftover bruschetta topping in an airtight container for 5-7 days.
- The baguette is best served fresh, so try to only make the amount you plan on eating.
- To reheat, place slices of bread in the oven to toast, then top with bruschetta topping.
Frequently asked questions
Bruschetta comes from the Italian word “bruscare” which means “to roast over coals”. It’s made by toasting wide slides of rustic bread. Crostini means “little toasts” and are small, thin slices of toasted bread, also usually brushed with olive oil.
To keep bruschetta from getting wet and soggy, there are a few things we can do. First, drain off excess tomato juice before topping. Second, toast or broil the bread right before serving. Lastly, serve the topping in a separate bowl to prevent soggy bread.
Yes, you can make the bruschetta topping in advance but wait to assemble the sliced bread until just before serving. If you have extra time, I actually recommend stirring the tomato basil mixture together and letting it sit so all the flavors can really blend together.
Try these vegan appetizers next:
- Tomato Basil Galette
- Individual Tomato Basil Tarts
- Vegan Almond Ricotta
- How to Cook Shishtio Peppers
- Caramelized Onion Hummus
Vegan Bruschetta Recipe
- 1 baguette cut into ½ inch slices
- 1 garlic clove peeled
For the bruschetta topping
- 1 tablespoon olive oil plus more for brushing
- 10 ounces cherry tomatoes quartered
- 1 tablespoon balsamic vinegar
- 10 fresh basil leaves chopped
- Salt and pepper to taste
- Preheat oven to 450F. Brush the tops of each baguette slice with olive oil and rub with peeled garlic clove.
- Place on prepared baking sheet and bake for 5-10 minutes, until toasted.
- Meanwhile, combine olive oil, tomatoes, balsamic vinegar, basil, salt, and pepper together in a bowl. Stir then set aside.
- To assemble, place toasted slices on a serving plate and top with bruschetta.