Veggie Loaded Bruschetta

Dairy Free

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!

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!

Tomatoes Fresh Basil Onion Garlic Balsamic Vinegar Olive Oil Salt Baguette


1. Prep Bruschetta 2. Assemble Slices 3. Bake in Oven

How to Make It

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

Enjoy this recipe!

Veggie Loaded Bruschetta

Dairy Free