Vegan Bruschetta Recipe With Tomatoes (Easy!)

the picky eater

This Vegan Bruschetta is a twist on a classic Italian dish. This simple recipe is great as an appetizer, light lunch, or side dish!

👩‍🍳 Why This Recipe Works

– A favorite appetizer for any time of the year – Classic bruschetta recipe with a vegan twist! – Fresh Ingredients – Dairy-Free


How to make Vegan Bruschetta 


Chop all the veggies and heat a large pan over medium heat. Sauté the red onion, red pepper, zucchini, eggplant, and fresh garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.


Add the rest of the topping ingredients: Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through.


Warm Your Bread: Chop the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown.


Assemble your bruschetta: Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.

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