by When I think of summer, I think of tomatoes. To be honest, I don’t eat tomatoes much throughout the year, because nothing can compare to ripe, juicy, tomatoes that are fresh from the garden in August. Paired with basil, and I’m in heaven. I came up with this vegan bruschetta recipe that’s inspired by traditional bruschetta a few years ago when I had an abundance of garden tomatoes, and I’ve been hooked ever since.
Bruschetta originates back to Italy in the 15th century, and traditional bruschetta is typically vegan. It’s made of grilled slices of bread rubbed with raw garlic topped with chopped fresh tomato, fresh basil, salt, and a drizzle of olive oil. There are tons of different variations of bruschetta, and including goat cheese is a more American-style of bruschetta. For this vegan version, I’ve stuck somewhat to the more traditional style with the inclusion of olives for a more salty, briny flavor. The simplicity of bruschetta is what makes it so delicious, in my opinion, but it’s important to use quality ingredients so the flavor really shines through.
Main Ingredients
Tomatoes: I used vine tomatoes in this recipe, but feel free to use whatever you can get your hands on! If the tomato variety you’re using is particularly juicy, you might consider cutting out the middle sections so the bread doesn’t get too soggy.
Basil: Fresh basil in the summertime is amazing on pretty much anything, but pairs particularly well with tomatoes. I love to grow my own basil so I can pick it whenever inspiration strikes.
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Olives & olive oil: Olives and olive oil give an earthy taste and some healthy fats, giving the bruschetta a more full mouthfeel. I used kalamata olives in this recipe, but green olives would also be delicious!
Balsamic vinegar: Adding balsamic vinegar to bruschetta gives it a slight tanginess. You can choose to add the balsamic to the chopped tomato mixture so it will reduce slightly in the oven, or you can choose to drizzle a balsamic reduction on top at the very end.
Vegan Bruschetta Recipe [Inspired]
Ingredients
- 4 large Vine tomatoes, Chopped
- 12 Kalamata olives, Pitted and chopped
- 1/4 packed Basil leaves, Julienned
- 3 cloves Garlic, Two minced, one halved
- 3 tbsp Extra virgin olive oil
- 3 tbsp Balsamic vinegar
- 1/2 tsp Salt
- 1 Baguette, Sliced
Instructions
- Combine tomatoes, olives, basil, two cloves of minced garlic, olive oil, balsamic and salt in a bowl and stir to combine. Let sit for five minutes.
- Set oven broiler to high (or 550 degrees F). Rub sliced baguette with halved raw garlic. Broil baguette for 1-2 minutes on each side, or until golden brown.
- Spoon tomato mixture onto sliced baguette. Broil for another 2-3 minutes, until tomatoes have slightly deepened in colour. Serve and enjoy!
