I’m going to show you how to make my easy vegan bruschetta recipe! This simple yet impressive appetizer recipe takes under 10 mins to make and it’s a classic that everyone loves. It’s dairy-free, nut-free, soy-free and can be gluten-free (so covers the major allergies if you want to make this for friends or a get-together!)
This is one of my favourite recipes for summertime because it’s light and only uses 6 fresh ingredients. Perfect for using garden-fresh tomatoes you grew yourself.
Related Recipe: Olive Bruschetta
I may not have the greenest thumb but tomatoes seem to really thrive in my humid Toronto backyard! It might be the most fulfilling feeling to make a healthy dish with homegrown produce. Plus bruschetta is a beautiful photo-worthy dish.
I’ll show you how I turned fresh tomatoes into a tasty vegan bruschetta snack. All you have to do is combine the tomatoes, basil and seasoning, toast baguette slices, top and serve.
Related Recipe: Mushroom Crostini
INGREDIENTS FOR TOMATO BRUSCHETTA:
KITCHEN EQUIPMENT I USED:
- Place garlic and olive oil in a small skillet and heat over medium heat. Cook garlic until lightly golden, about 2 min.
- Using a spatula, scrape the garlic and olive oil into a medium-sized mixing bowl, and allow to cool for a couple of mins.
- Add tomatoes, basil, salt and pepper to the bowl with the garlic oil and toss to combine.
- Serve on toasted baguette, and garnish with additional flakey salt, basil or vegan parm.
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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