It’s easy to veganize this classic and tasty bruschetta recipe by swapping out the cheeses.
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- 1 french baguette (sliced)
- 6 Roma tomatoes (chopped)
- 1/2 C sun dried tomatoes
- 1/4 C olive oil
- 3 garlic cloves (minced)
- 2 Tbsp balsamic vinegar
- 1/4 C basil leaves (fresh) (chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 C Parmesan cheese (non-dairy grated)
- 1 1/2 C mozzarella cheese (soy) (shredded)
Cut the baguette into 1/2 inch slices; broil the bread slices on a baking sheet until lightly browned, about 1 to 2 minutes on each side.
In a large bowl, combine the remaining ingredients except for the cheeses.
Spoon the tomato mixture on top of the bread slices.
Top the bread slices with the cheeses and broil for 5 minutes or until the cheese is melted.
Cover and refrigerate the tomato mixture for two to three days.
© Mainly Vegan LLC