Bruschetta
Bruschetta
It’s easy to veganize this classic and tasty bruschetta recipe by swapping out the cheeses.
  • CourseAppetizers
  • CuisineItalian
  • DietVegan
# of Servings 6
Serving Size 4 slices
Prep Time Cook Time
25minutes 7minutes
Bruschetta
Bruschetta
It’s easy to veganize this classic and tasty bruschetta recipe by swapping out the cheeses.
  • CourseAppetizers
  • CuisineItalian
  • DietVegan
# of Servings 6
Serving Size 4 slices
Prep Time Cook Time
25minutes 7minutes
Ingredients
  • 1 french baguette(sliced)
  • 6 Roma tomatoes(chopped)
  • 1/2C sun dried tomatoes
  • 1/4C olive oil
  • 3 garlic cloves(minced)
  • 2Tbsp balsamic vinegar
  • 1/4C basil leaves (fresh)(chopped)
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1/4C Parmesan cheese (non-dairy grated)
  • 1 1/2C mozzarella cheese (soy)(shredded)
Instructions
  1. 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.
  2. In a large bowl, combine the remaining ingredients except for the cheeses.
  3. Spoon the tomato mixture on top of the bread slices.
  4. Top the bread slices with the cheeses and broil for 5 minutes or until the cheese is melted.
Recipe Notes

Cover and refrigerate the tomato mixture for two to three days.

Mainly Vegan Chef's video

© Mainly Vegan LLC
Nutrition Facts
Bruschetta
Amount Per Serving
Calories 329 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg 0%
Sodium 687mg 29%
Potassium 229mg 7%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 7g
Protein 12g 24%
Vitamin A 24%
Vitamin C 24%
Calcium 31%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
2.87 Water saved (gallons)
11.5 Manure not deposited (pounds)
12.9 Grains / feed not consumed (pounds)
28.2 Methane not created (gallons)
344.9 CO2 not released (pounds)