Description
Easy and flavorful homemade Vegan Bruschetta made with crunchy baguette, ripe tomatoes, fresh basil and salty kalamata olives.
Ingredients
Scale
Toasted baguette
- 1 baguette
- 1/2 clove garlic
- 1 tbsp olive oil* (optional)
Bruschetta
- 8 tomatoes (plump, ripe), chopped
- 1/2 cup red onion, finely chopped
- 3 cloves garlic, minced
- 1 bunch fresh basil, finely chopped
- 1 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 2 tbsp olive brine or olive oil
Garnish
- 2 tbsp kalamata olives, chopped
- Fresh basil
- Handful arugula (optional)
- Balsamic reduction (optional)
Instructions
- Preheat oven to 450F. Cut baguette into 1/2 inch slices on an angle. Place baguette slices on a baking sheet. Drizzle with olive oil (optional). Bake for 5-7 minutes until golden brown.
- Cut a garlic clove in half. Remove the toasted baguette from the oven and rub the garlic clove over the warm, slices of baguette.
- Add tomatoes, red onion, garlic, basil, balsamic vinegar, and sea salt in a large bowl. Mix altogether.
- Scoop the bruschetta mixture onto the baguette. Garnish with olives, fresh basil, arugula, and balsamic reduction (optional). Serve right away after assembling the bruschetta.
Notes
1) The bruschetta mixture will get more liquid the longer it sits. If you prepare the bruschetta in advance, simply drain a bit of the liquid before scooping the mixture onto the toasted baguette slices.
2) Serve right away to avoid the baguette soaking up too much of the liquid from the tomatoes!
3) Omit the olive oil to keep this recipe completely oil-free.
4) Use gluten-free crusty bread as an alternative to make this recipe gluten-free.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizer