• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lettuce Veg Out
  • Vegan Recipes
    • Vegan and Gluten Free
    • Breakfast
    • Dinner
    • Snacks
    • Desserts
    • Appetizers
    • Side Dishes
  • Vegan Nutrition
  • About
menu icon
go to homepage
  • Recipes
  • Nutrition
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Nutrition
  • About
×

Home > Vegan Recipes

Vegan Bruschetta Recipe

9/9/21 by Nicole | Leave a Comment

Jump to Recipe Video Print
5 from 1 vote. Leave a review!

This vegan bruschetta recipe is loaded with fresh flavors from veggies like tomato and basil. It’s a classic appetizer that’s simple to make and only uses basic ingredients! Bruschetta is one of my all-time favorite flavor combinations and I’m sure you’ll love it too.

Get the Veg Out newsletter for vegan recipes + nutrition content!

This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.

Is Bruschetta Vegan?

Bruschetta recipes are commonly vegan, but it depends on which ingredients are used. While bruschetta is typically made with olive oil, many restaurants use butter or garlic butter when preparing bruschetta.

People also commonly add cheese or (less often) meat to bruschetta recipes.

Luckily, it’s easy to prepare vegan bruschetta if you avoid cheese and stick to olive oil. The other ingredients are very customizable, but I love to combine tomatoes with fresh basil, garlic and onions!

Veggie Bruschetta Ingredients

This recipe uses very basic ingredients that come together to create a truly spectacular and flavorful appetizer!

  • Tomatoes: Fresh tomatoes are the base for my bruschetta topping. I select Roma tomatoes for this recipe as they have fewer seeds which leads to less waste. You’ll remove tomato seeds for this recipe so the bruschetta topping doesn’t get watery.
  • Fresh basil: Nothing is better than fresh basil, in my opinion, and the combo of basil and tomato is a perfect match! When measuring basil, measure whole leaves then slice them. If you slice the basil first, you’ll end up with a ton of basil in your bruschetta mix, not that there’s anything wrong with that!
  • Onion: For some bite and slight crunch in the bruschetta topping, I like to add finely chopped onion. Any type of onion can work, but I love the look and flavor of red onion in this recipe. Although you’ll bake the bruschetta topping, the onions remain quite raw after only 15 minutes in an oven. A raw, more pungent onion flavor certainly comes through in the final dish.
  • Garlic: Just like with the onion, garlic is a must-have for me in this recipe. I love the sharp garlic flavor, and like onion, the garlic won’t fully cook when baked. Adjust the amount of garlic to your taste preference as raw-ish garlic is quite pungent!
  • Balsamic vinegar: This recipe uses mostly fresh vegetables and herbs for flavor (aside from some balsamic vinegar). This delicious, dark vinegar has a slightly sweet profile that works beautifully with the fresh tomatoes and basil.
  • Olive oil: This is a classic ingredient used to make bruschetta and the fat content adds a beautiful flavor to the bruschetta topping.
  • Salt: Bring all the flavors together with some salt!
  • Baguette: While bruschetta is traditionally served on sliced bread, I’ve always used a baguette to get smaller, appetizer-sized pieces. Bruschetta is technically meant to be a grilled bread appetizer; however, you can use the tomato-basil mix in lots of other ways including on any type of bread or baguette you like.

How to Make Dairy Free Bruschetta

This is a very simple recipe to make, but there are a few important tips to ensure a tasty bruschetta topping.

Step 1: Prep Bruschetta

The first step is to prep your bruschetta topping. Get a large mixing bowl ready.

Start with the Roma tomatoes. You’ll need to remove the seedy, watery portion of the tomatoes (use a spoon to scrape it out) before chopping them. You can chop the tomato into larger chunks or small pieces, depending on your preference, and add to the mixing bowl.

Next, measure your fresh basil when the leaves are whole. Then, chop the basil leaves and add to your tomatoes.

After that, finely chop some onion. I recommend chopping into very small pieces so they are evenly mixed throughout the tomato and you don’t end up with a large piece of raw onion in any bite (unless that’s what you want). Add the onion to your mixing bowl.

Compilation of 4 images each showing a top down view of a large glass bowl with a wood spoon to the left and two tomatoes with basil leaves to the right. From the top left going right then down: chopped tomatoes in the bowl; chopped basil added to the tomatoes; chopped red onion and minced garlic added to the tomato-basil mix; a hand sprinkles salt from a wood dish onto the bruschetta mix.

Next, finely mince or crush some garlic. As with onion, you likely don’t want any large pieces of garlic in any one bite. I use a garlic press to ensure the garlic is as finely minced as possible. Add the garlic to your mixing bowl.

The smaller your onion and garlic pieces are, the more they’ll cook in a limited baking time.

Add the olive oil, balsamic vinegar and salt to your bowl and toss everything together until evenly mixed.

Top view of a large glass bowl filled with tomato basil bruschetta mix. One hand is stirring the mix with a large wooden spoon and the other hand holds the edge of the bowl.

Set the mixture aside while you slice a baguette. It’s best to let the bruschetta topping sit for at least 5 minutes if you can. After this time, you’ll notice some liquid in the bottom of your bowl. This is excess water from the tomatoes that’s released after tossing with salt. You can drain this liquid away which helps ensure your bruschetta won’t be watery.

Step 2: Assemble and Bake

Preheat your oven to 350 °F and prep a baking tray by covering it with a silicone baking mat or parchment paper.

If you like, you can lightly brush one side of the baguette pieces with olive oil. Oil used for this optional step isn’t accounted for in the ingredient list below.

Scoop a heaping amount of bruschetta onto each baguette slice, then place on the baking tray. If you brushed one side of the baguette with olive oil, this is the side to place down on your baking mat (extra oil creates a deliciously crisp, golden-brown bottom to bruschetta pieces).

Hand holding a slice of baguette over a large bowl of tomato-basil bruschetta mix with a spoon loading the baguette slice with tomato mix. Bottom right corner of image shows a baking tray with prepped baguette pieces in a row.

Continue prepping the bruschetta until all baguette slices are topped with the tomato-basil mix.

Top view of a baking tray lined with a silicone mat and topped with 3 neat rows of baguette slices each topped with tomato-basil bruschetta mix.

Bake for 12-15 minutes, until the baguette’s bottoms are nicely crisp.

Carefully transfer the bruschetta to a serving platter (to serve right away), or onto a wire cooling rack. The cooling rack prevents toasted baguette slices from getting soggy.

How to Create a Balanced Vegan Meal

This recipe is intended to be an appetizer, or possibly a side dish, to a main meal.

While bruschetta provides some vegetables, healthy fats and carbohydrates, it lacks protein. I consider a balanced meal one that contains protein, carbs, fats and lots of veggies (or fruits).

For nutritional balance, you can serve this before or alongside a main meal that contains a good source of protein. It’s also fine to occasionally consume a meal that’s lower in protein content if you generally consume enough protein throughout the day.

Check out my recipe variations below as some contain protein and could turn the bruschetta into a more filling meal!

Square marble board topped with neat rows of bruschetta pieces made on sliced baguette and garnished with basil. Jar of bruschetta mix to the back left and two small jars of olive oil and balsamic vinegar to the bottom right.

Easy Veggie Bruschetta Variations

There are endless variations you can make from this recipe. You can add vegetables or herbs to the bruschetta topping, you can leave out or replace ingredients you don’t like or you can mix this with other recipes.

Some tasty ingredients you can try adding to the bruschetta mix are:

  • Zucchini
  • Mushrooms
  • Vegan feta cheese
  • White beans

You can also add some tasty ingredients to the baguette before topping with the bruschetta:

  • Pesto sauce
  • Caramelized onions
  • Vegan cream cheese
  • Vegan goat cheese
  • Hummus

And lastly, why not top the bruschetta with a sprinkle of vegan parmesan or a drizzle of balsamic reduction?!

Top view of a long wood board with pieces of sliced baguette topped with tomato bruschetta and garnished with basil leaves neatly arranged on the board along with a small jar of balsamic vinegar. To the right of the board is a light brown towel topped with a white bowl filled with tomato bruschetta mix, a small jar of olive oil and basil leaves.

How to Store Leftover Bruschetta

You should transfer any bruschetta pieces that aren’t eaten immediately onto a wire cooling rack once out of the oven. They can cool to room temperature on your rack before transferring to an airtight container.

Refrigerate leftover bruschetta for up to 5 days. The baguette is likely to become soggy when stored, so it’s best to make an amount you’re ready to eat at once. If you don’t want to prepare all the baguette pieces, refrigerate the bruschetta topping (tomato and basil mixture) in a container then slice the baguette and bake the bruschetta when you’re ready to eat it!

To reheat, place the bruschetta back onto a baking tray and warm in an oven at 350 °F. You can reheat leftovers in a microwave, but the baguette will likely become soggy.

Straight on image of a long wood board topped with tomato bruschetta pieces made on sliced baguette and garnished with basil; only the front few pieces are in focus. Around the board are other bruschetta pieces, and jars filled with bruschetta mix, balsamic vinegar and olive oil.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Square cropped image of a small white bowl filled with prepared tomato bruschetta mix sitting in front of a long wood board topped with bruschetta pieces made on baguette with lots of basil leaves for garnish.

Vegan Bruschetta

This vegan bruschetta recipe is incredibly flavorful and easy to make as a fresh appetizer! It’s dairy free and loaded with veggies.
5 from 1 vote. Leave a review!
Prevent screen going dark
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Servings 6 Servings
Calories 113 kcal
Cuisine Italian-inspired, Vegan

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Baking tray
  • Silicone baking mat (or parchment paper)
  • Wire cooling rack (optional)

Ingredients
  

  • 3 cups Roma tomato (about 6 or 7 medium)
  • ½ cup fresh basil
  • ¼ cup onion
  • 2 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 baguette
Prevent screen going dark

Instructions

Step 1: Prep Bruschetta

  • Cut your Roma tomatoes in half and scoop out the seedy portion. Dice the remaining tomato flesh into evenly-sized pieces (can be as large or small as you like). Add to a large mixing bowl.
    3 cups Roma tomato
  • Wash the basil and remove large stems. Measure before chopping into small pieces. If you chop before you measure, you’ll end up with a more basil-heavy bruschetta.
    ½ cup fresh basil
  • Finely mince onion.
    ¼ cup onion
  • Finely mince or crush garlic.
    2 cloves garlic
  • Add the basil, onion and garlic to your tomatoes in the mixing bowl along with balsamic vinegar, olive oil and salt.
    1 tablespoon balsamic vinegar, 1 tablespoon olive oil, ½ teaspoon salt
  • Toss the bruschetta topping until evenly mixed.
  • Allow veggies to sit for 5 minutes while you slice the baguette.
    1 baguette
  • After 5 minutes, there will be some liquid in the bottom of the bowl. Strain this excess liquid away.

Step 2: Assemble and Bake

  • Preheat your oven to 350 °F and prep a baking tray by covering it with a silicone baking mat or parchment paper.
  • If you like, you can lightly brush olive oil onto one side of the baguette (this is optional; oil is not included in the ingredient list above).
  • Scoop a heaping amount of bruschetta topping onto each slice of baguette, then place on your tray. If you brushed one side with oil, this is the side to place down on the baking tray (add bruschetta to the side without oil).
  • Bake for 12-15 minutes, until the bottoms of each baguette slice are nicely toasted and crispy.
  • When out of the oven, transfer to a serving platter right away. If not serving immediately, transfer to a wire cooling rack to prevent the bottoms from getting soggy.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 113 kcalCarbohydrates: 18 gProtein: 4 gFat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gSodium: 355 mgPotassium: 272 mgFiber: 2 gSugar: 4 gVitamin A: 936 IUVitamin C: 14 mgCalcium: 33 mgIron: 1 mg
Tried this recipe?Let us know how it was!

More Vegan Appetizer Recipes

Like this recipe? You should also try:

  • Close up of plate filled with cucumber rollups filled with pistachio and avocado.
    Vegan Cucumber Roll Ups (Avocado + Pistachio Filling)
  • Close up of a pile of cauliflower wings.
    Vegan Cauliflower Wings (with BBQ Sauce)
  • Close up of a plate of kale salad with tahini dressing, oranges, edamame, almonds and carrots.
    Vegan Kale Salad (with Orange-Tahini Dressing)

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Reply to comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

More about me →

Latest Vegan Recipes

  • Close up of a mug filled with apple cake.
    Vegan Apple Mug Cake for the Microwave
  • Close up of a folded stack of red lentil tortillas with rolled tortillas in back.
    Red Lentil Tortilla Wraps Recipe
  • Close up of a bowl filled with oat and puffed rice granola with walnuts and pumpkin seeds.
    Granola with Puffed Rice Cereal Recipe
  • Close up of a chocolate chip muffin with the paper muffin liner pulled back.
    Vegan Chocolate Chip Muffins Recipe

Footer


About

  • About Lettuce Veg Out
  • Privacy Policy
  • Disclaimer
  • Terms of Service
  • Contact Nicole

Email Updates

© 2016–2023 Lettuce Veg Out

Manage your privacy
To provide a quality experience, we use technologies like cookies to store and/or access device information. Consenting to these technologies allows us to process data such as browsing activity or unique IDs on this site. Not consenting, or withdrawing consent, may affect site features and functions.
Functional Always active
Necessary to enable a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. Exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
Required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
Manage options
{title} {title} {title}