• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers

    Vegan Bruschetta

    Published: Jan 26, 2019 Updated: Aug 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Bruschetta

    This easy vegan bruschetta is made with ripe, juicy tomatoes and fresh basil for a fresh and delicious Italian inspired appetizer.

    Vegan bruschetta drizzled with olive oil on a white plate.

    This vegan bruschetta recipe is so fresh and flavorful and makes a perfect appetizer.

    It’s also quick and easy while looking pretty gourmet and impressive. So it’s a good recipe to bring out if you have some guests you want to impress.

    It’s a simple mix of fresh chopped tomatoes, basil, crushed garlic, olive oil and balsamic vinegar, served on olive oil brushed slices of toasted ciabatta. It’s so simple and so delicious.

    Vegan bruschetta drizzled with olive oil on a white plate.

    How To Make Vegan Bruschetta

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Chop tomatoes in half and then use a teaspoon to scoop out the seeds. You just want to scoop out the seeds and watery parts, and leave the middle parts behind.

    You can throw away the watery seeds of the tomatoes, or you can throw them into a stew or soup or whatever you like. 

    Scooping the seeds out of fresh tomatoes cut in half for vegan bruschetta.

    Then you chop up the tomatoes and throw them into a mixing bowl. Add chopped basil, crushed garlic, salt, black pepper, olive oil and balsamic vinegar.

    Ingredients for bruschetta topping added to mixing bowl.

    Toss together and then leave to sit for around 10 minutes for the flavors to really blend together, and get started on your bread.

    Tomato, basil and other bruschetta ingredients tossed up in a mixing bowl.

    Take around 12 slices of ciabatta and brush each side with olive oil.

    Brushing slices of ciabatta with olive oil.

    Place onto a parchment lined tray and place under the grill for 10-15 minutes, turning over half way, until lightly toasted. 

    Toasted ciabatta on a parchment lined baking sheet.

    Then spoon the topping onto the toasted ciabatta.

    Spooning on the tomato and basil topping onto ciabatta for vegan bruschetta.

    Then drizzle with olive oil and sprinkle with sea salt and ground black pepper. And your appetizer is ready to serve!

    Vegan bruschetta drizzled with olive oil on a white plate.

    Recipe Success Tips

    Don’t forget to scoop out those watery tomato seeds. You need the topping to be juicy but not wet or it will make your bread soggy. Adding salt and letting it sit for 10 minutes or so allows the tomatoes to soften and get juicy without being watery. And of course you add olive oil so it all comes together beautifully.

    Use a good quality olive oil. Extra virgin olive oil is the best tasting olive oil for this dish. 

    Use a sturdy bread. I really like ciabatta for this as it’s very sturdy. It needs to be able to hold up to a nice juicy topping without becoming soggy. Toasting the ciabatta also helps with this. Other breads that will work well are sliced baguette, or other sturdy French or Italian bread.  

    Vegan bruschetta drizzled with olive oil on a white plate.

    Serving Suggestions

    Serve this vegan bruschetta as an appetizer before some delicious vegan Italian dishes such as vegan pesto pasta, lentil ragu, vegan eggplant parmesan, vegan baked ziti or vegan lasagna.

    Vegan bruschetta drizzled with olive oil on a white plate.

    Make Ahead & Storing

    Make ahead. You can make the topping a few hours ahead and keep it stored in the fridge. Then you can simply toast the ciabatta right before serving and spoon on the topping.

    Storing. Once the topping is added to the toasted ciabatta slices, it should be served right away. The topping can be stored separately for a few hours (covered) in the fridge.

    A slice of vegan bruschetta.

    More Delicious Vegan Italian-Inspired Recipes

    1. Vegan Garlic Bread
    2. Vegan Carbonara
    3. Vegan Alfredo
    4. Vegan Mushroom Risotto
    5. Vegan Vodka Pasta
    6. Vegan Zuppa Toscana

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan bruschetta on a white plate.

    Vegan Bruschetta

    This easy vegan bruschetta is made with ripe, juicy tomatoes and fresh basil for a fresh and delicious Italian inspired appetizer.  
    5 from 7 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 12
    Calories: 86kcal
    Author: Alison Andrews

    Ingredients

    Tomato Basil Topping:

    • 4 Large Tomatoes
    • ⅓ cup Fresh Basil Chopped
    • ½ teaspoon Crushed Garlic
    • ¼ teaspoon Sea Salt
    • ⅛ teaspoon Ground Black Pepper
    • 1 Tablespoon Olive Oil Extra virgin
    • ½ teaspoon Balsamic Vinegar

    Ciabatta:

    • 12 Slices Ciabatta
    • Olive Oil Extra virgin, to brush onto the bread, and more for drizzling
    Prevent your screen from going dark

    Instructions

    • Slice the tomatoes in half and then use a teaspoon to scoop out the watery seeds and either use these for something else or discard them. Then chop up the tomatoes and add to a mixing bowl.
    • Add in the chopped basil, crushed garlic, sea salt, black pepper, extra virgin olive oil and balsamic vinegar. Toss together and leave to sit for 10-15 minutes for the flavors to blend together perfectly while you prepare your ciabatta.
    • Preheat the oven to 400°F (200°C) using the grill function.
    • Slice the ciabatta and brush each slice with olive oil on both sides.
    • Place the ciabatta slices onto a parchment lined baking tray. Place into the oven and under the grill for around 5-7 mins each side until lightly browned and toasted. Keep an eye on it the whole time as ovens will differ and you might need less time.
    • When the ciabatta is toasted, place onto a plate, heap on some tomato and basil topping and then drizzle with extra virgin olive oil and add a sprinkle of sea salt and ground black pepper on top and serve.

    Notes

    1. The size of your ciabatta loaf may not be the same as ours, so just eyeball it with the amount of topping vs the size of your slices. 
    2. Ciabatta works great for this as it is nice and sturdy so is able to hold the topping without getting soggy. If you don’t use ciabatta then make sure you use a similar type of bread that is equally sturdy.

    Nutrition

    Serving: 1Serve | Calories: 86kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 541IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Zucchini Soup
    Vegan Banana Oatmeal Cookies »
    646 shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Debbie says

      April 30, 2019 at 6:43 am

      Love that its a light meal. Great taste as well!!!5 stars

      Reply
    2. Guest says

      February 12, 2019 at 7:34 pm

      Incredibly good recipe! I had to exchange the basil for parsley since we only had that, but this worked as well.
      Easy to make recipe, and extra thanks for the advice about removing the watery seeds.
      Very delicious!5 stars

      Reply
      • Alison Andrews says

        February 13, 2019 at 10:30 am

        Wonderful! Thanks so much for the great review, and so glad to hear it was good with parsley! 🙂

        Reply
        • Guest says

          March 05, 2019 at 8:48 pm

          I made this again, this time with basil. Still very tasty :-)!5 stars

          Reply
          • Alison Andrews says

            March 07, 2019 at 9:58 am

            Yay! Thanks for updating us, so glad you enjoyed it. 🙂

    3. Anna Andrews says

      January 29, 2019 at 6:37 am

      Delicious Starter for any meal!5 stars

      Reply
      • Alison Andrews says

        January 29, 2019 at 10:39 am

        Absolutely! Thanks Anna. 🙂

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!