Vegan Cheese and Tomato Bruschetta

Vegan Cheese and Tomato Bruschetta

Crisp toasted baguette topped with juicy marinated tomatoes and creamy vegan cheese.

Total 30 min Makes 4 servings Calories 290/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Soy

This plant-based twist on a classic Italian starter pairs garlicky toasted bread with ripe tomatoes, fresh basil, and melted vegan mozzarella. It works as a quick appetizer, light lunch, or party snack, and comes together in under 30 minutes with simple pantry staples.

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 3 cups roma tomatoes, diced
  • 1/4 cup fresh basil, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded vegan mozzarella cheese
  • 2 tablespoons vegan parmesan cheese, grated

Method

  1. Preheat the oven to 400°F. Arrange the baguette slices in a single layer on a baking sheet.

  2. Brush both sides of each baguette slice lightly with 2 tablespoons of the olive oil.

  3. Bake the bread slices until golden and crisp at the edges.

  4. While the bread toasts, combine the diced tomatoes, basil, garlic, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper in a mixing bowl.

  5. Let the tomato mixture sit at room temperature to allow the flavors to meld.

  6. Remove the toasted bread from the oven and top each slice with a spoonful of the tomato mixture and a sprinkle of shredded vegan mozzarella.

  7. Return the topped bread to the oven and bake until the vegan cheese softens and melts slightly.

  8. Remove from the oven, sprinkle with grated vegan parmesan, and serve immediately.

Rate this recipe

★ 3.9 (1)

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    Vegan Cheese and Tomato Bruschetta

    This plant-based twist on a classic Italian starter pairs garlicky toasted bread with ripe tomatoes, fresh basil, and melted vegan mozzarella. It works as a quick appetizer, light lunch, or party snack, and comes together in under 30 minutes with simple pantry staples.

    30 min 4 servings 290 cal

    Ingredients

    • 1 baguette, sliced into 1/2-inch rounds
    • 3 tablespoons olive oil, divided
    • 3 cloves garlic, minced
    • 3 cups roma tomatoes, diced
    • 1/4 cup fresh basil, thinly sliced
    • 1 tablespoon balsamic vinegar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup shredded vegan mozzarella cheese
    • 2 tablespoons vegan parmesan cheese, grated

    Method

    1. 1

      Preheat the oven to 400°F. Arrange the baguette slices in a single layer on a baking sheet.

    2. 2

      Brush both sides of each baguette slice lightly with 2 tablespoons of the olive oil.

    3. 3

      Bake the bread slices until golden and crisp at the edges.

    4. 4

      While the bread toasts, combine the diced tomatoes, basil, garlic, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper in a mixing bowl.

    5. 5

      Let the tomato mixture sit at room temperature to allow the flavors to meld.

    6. 6

      Remove the toasted bread from the oven and top each slice with a spoonful of the tomato mixture and a sprinkle of shredded vegan mozzarella.

    7. 7

      Return the topped bread to the oven and bake until the vegan cheese softens and melts slightly.

    8. 8

      Remove from the oven, sprinkle with grated vegan parmesan, and serve immediately.