Veggie Loaded
Bruschetta
Dairy Free
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Veggie Bruschetta
This recipe is loaded with fresh tomato and basil.
It’s a classic appetizer that’s simple to make and only uses basic ingredients!
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Dairy Free Recipe
Some bruschetta recipes use butter and/ or cheese.
It's easy to make dairy free using olive oil, which offers lots of satisfying flavor!
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Tomatoes
Fresh Basil
Onion
Garlic
Balsamic Vinegar
Olive Oil
Salt
Baguette
Ingredients
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1. Prep Bruschetta
2. Assemble Slices
3. Bake in Oven
How to Make It
Full instructions
Prep Bruschetta
Step 1:
Remove tomato seeds and dice finely.
Wash basil, remove stems, then chop finely.
Mince garlic and onion.
Prep Bruschetta
Step 1:
Add balsamic vinegar, olive oil and salt to your bowl of veggies.
Toss until evenly mixed, let sit for 5-10 minutes and strain excess liquid.
Assemble Slices
Step 2:
Preheat oven to 350 F and line a baking tray.
Slice baguette. Brush on some olive oil.
Scoop bruschetta onto pieces.
Bake in Oven
Step 3:
Bake 12-15 minutes, until the bottoms are toasted and golden-brown.
Transfer to a serving platter or cooling rack to keep crispy.
Refrigerate in an airtight container for up to 5 days.
Store veggies separate from baguette slices if keeping for another day.
How to Store Leftovers
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Enjoy this recipe!
Veggie Loaded
Bruschetta
Dairy Free
Get the full recipe