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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.
Course Appetizer
Cuisine Italian-inspired, Vegan
Keyword Vegan bruschetta
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 113kcal



  • 3 C Roma tomato (about 6 or 7 medium)
  • ½ C fresh basil
  • ¼ C onion
  • 2 cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 baguette


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 C 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 C fresh basil
  • Finely mince onion.
    ¼ C 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 tbsp balsamic vinegar, 1 tbsp olive oil, ½ tsp 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.



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.


Serving: 1Serving (1/6 of recipe) | Calories: 113kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 355mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 1mg