Vegan Bruschetta Recipe
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
Servings 20 servings
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
The baguette is best served fresh, so try to only make the amount you plan on eating. Refrigerate leftover bruschetta topping in an airtight container for 5-7 days. To reheat, place slices of bread in the oven to toast, then top with bruschetta topping.
