15-Minute Vegan Pesto Bruschetta
This vegan pesto bruschetta recipe takes just 15 minutes. It's a fun twist on the classic crowd-pleasing appetizer! Perfect for entertaining.
Servings 20 servings
Equipment
Ingredients
- 1 baguette
- 1 garlic clove
Vegan Pesto
- 2 cups fresh basil
- ⅓ cup pine nuts
- 4 garlic cloves
- 1 tablespoon lemon juice
- 2 tablespoon nutritional yeast
- ¼ cup olive oil
- Salt and pepper
Bruschetta Topping
- 1 tablespoon olive oil
- 10 ounces cherry tomatoes
Instructions
- Preheat the oven to 450F. Cut baguette into ½-inch slices and line on a baking sheet. You'll get somewhere around 20 slices.
- Brush the tops of each baguette slice with a little olive oil and rub with the peeled garlic clove. Bake for 5-10 minutes, until toasted. This could also be done in a toaster oven or air fryer.
- To make vegan pesto, mix everything together in a food processor or blender until well combined. Slowly pour in the olive oil as the blender runs, to help emulsify into a smooth and creamy sauce. Season with a pinch of salt and pepper, then set aside.
- For the bruschetta topping, quarter the tomatoes and toss with olive oil.
- Place the toasted baguette slices on a serving plate. Spoon a generous amount of pesto of top of each. Top with cherry tomato bruschetta topping. Optionally drizzle with balsamic vinegar. Serve and enjoy!
Notes
Refrigerate leftover bruschetta topping and pesto separately in an airtight containers for up to 5 days.
