Vegan Bruschetta Toppings Done Four Ways

Vegan Bruschetta Toppings Done Four Ways

If you’re looking for wonderful homemade vegan bruschetta topping ideas (which in this case have been done four different ways), then you’ve come to the right place!

I could have just made the classic tomato and basil bruschetta recipe, but I wanted to share more with you. So that if you want to mix things up or have multiple options, you can do so. 

The recipes that I’ll be sharing in this post are a classic tomato and basil bruschetta, a mushroom and thyme bruschetta, an olive and oregano bruschetta, and lastly smashed peas and mint bruschetta.

How does that lineup sound? 

Pea and Mint Bruschetta

How to make vegan bruschetta

All of these vegan bruschetta recipes are super quick and easy. You can make them at home and serve at any gathering as a delicious and fresh easy vegan appetizers. They also make a great healthy snack recipe as well as finger food at a party (think girls night or cocktail party).

With the holiday season upon us, I thought that this would be the perfect time to share some wonderful recipes that you can try out and enjoy with your guests. The best part is that they are so quick to put together!

bruschetta bread

Over a decade ago, every time I used to go to an Italian family friends home, she would always make fresh tomato bruschetta. She grows her own produce and in the summertime had an abundance of tomatoes. 

I would watch her make it and noticed she would always rub fresh garlic onto the bread when they were toasted to add a beautiful layer of extra flavour. The freshly toasted bread acts like a grater so it’s not overpowering when eating it. 

classic bruschetta bread

What to serve with your vegan bruschetta? 

You might be wondering what goes well with these different bruschetta recipes as they’re a great meal on their own as well. You can pair them with:

What bread to use? 

There are a few different types of bread you can use for a vegan bruschetta recipe. The types that I have used and would recommend are a crusty Italian baguette, a sourdough baguette, a classic French baguette, a locally made sourdough or a ciabatta. I would have to say that I can’t go past a good ciabatta loaf or roll!

When choosing bread for your bruschetta, make sure to use one that isn’t too soft or a typical store-bought white bread. The toppings will make the bread soggy very quickly and won’t be able to hold up your ingredients—making it an ugly and messy situation for you or your guests!

Mushroom and Thyme Bruschetta

A few tips on making a good vegan bruschetta topping

The best bruschetta will be the one that you used fresh and seasonal ingredients for. I source mine directly from the farmer’s markets on a Saturday morning. When you buy organic produce, you can really taste the difference. 

Now, let’s get into it. We’ll kick off with the classic. A tomato and basil bruschetta. 

If you’re wondering what are the best tomatoes to use for your bruschetta, it honestly doesn’t matter. 

Here’s a tip though, scoop out the seeds and the liquid from the tomatoes before use. Otherwise your bread, no matter what kind, will become a soggy mess—even if you eat it pretty much immediately! I normally scoop out half of them.

You can save that pulp and use it in soups, any other tomato-based dish you make, dry them out to grow your own tomatoes, or pop them in your compost. 

If you try these recipes, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe/s on Pinterest

Classic Tomato and Basil Bruschetta Recipe
Yield: MAKES 6-8

Classic Tomato and Basil Bruschetta Recipe

Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes

This classic delicious tomato bruschetta will win over anyone. Super quick and easy to make and best served fresh.

Ingredients

  • 1.5 cups tomatoes, chopped and seeds removed*
  • Large handful of basil, chopped
  • 1/4 cup red onion, diced
  • 2 tbsp olive oil + another 2 tbsp for brushing on bread
  • 1 tsp vinegar
  • Salt and pepper to taste
  • 6-8 slices of bread (baguette or ciabatta are best)
  • ½ a clove of garlic*

Instructions

  1. In a bowl, add the tomatoes, basil, red onion, olive oil, vinegar, salt and pepper and toss well.
  2. Brush the sliced bread with olive oil on both sides and add to a hot skillet or oven grill. Grill on each side for around 2-3 minutes if using a hot skillet or 5-7 in the oven.
  3. Rub the garlic on the bread before topping generously with tomato mix.
  4. Serve right away.

Notes

* I only remove half of the seeds so that the bread doesn't get too soggy. In this recipe, I used heirloom and cherry tomatoes.

*this is to rub on the warm bread once it has been toasted.

Next up is the beautiful and flavourful marriage of mushrooms, garlic and thyme. I LOVE this flavour combination.

Mushrooms With Thyme Bruschetta Recipe
Yield: MAKES 6-8

Mushrooms With Thyme Bruschetta Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

The perfect flavour combination of mushrooms, thyme and garlic to satisfy any palette. Quick and easy to whip up and serve.

Ingredients

  • 1 tbsp oil neutral frying oil - I use sunflower or grapeseed
  • 300 g (around 13 medium-sized mushrooms) button or brown mushrooms, sliced
  • 2 sprigs of thyme, chopped finely and extra for decoration if desired
  • 2 cloves of garlic, finely chopped + ½ a clove*
  • Salt and pepper to taste
  • 2 tbsp extra virgin olive oil + a drizzle
  • 6-8 slices of bread (baguette or ciabatta are best)

Instructions

  1. On a hot skillet, add the oil and mushrooms sauteing for a few minutes until they start to soften and brown.
  2. Add in the thyme and garlic and cook for a further 5 minutes tossing in between to make sure the mushrooms and cooked evenly.
  3. Season and cook for a further few minutes. Take off heat and set aside.
  4. Brush the sliced bread with olive oil on both sides and add to a hot skillet or oven grill. Grill on each side for around 2-3 minutes if using a hot skillet or 5-7 in the oven.
  5. Rub the garlic on the bread before topping generously with the mushroom mix
  6. Drizzle a little bit of olive oil and serve warm.

Notes

*this garlic is to rub on the warm bread once it has been toasted.

Now we have the olive and oregano combination that will be something a little different and full of rich flavours!

Olive and Oregano Bruschetta Recipe
Yield: MAKES 6-8

Olive and Oregano Bruschetta Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

A burst of great flavours that are fresh, zesty, and garlicky. This olive and oregano bruschetta will wake up your taste buds and get them dancing!

Ingredients

  • 1.5 cups of good quality pitted olives - I used a mix of kalamata and green
  • 2 sprigs of fresh oregano, chopped
  • 2 cloves of garlic, minced
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tbsp extra virgin olive oil + another 2 tbsp for brushing on bread
  • Pepper to taste
  • 6-8 slices of bread (baguette or ciabatta are best)
  • ½ a clove of garlic*

Instructions

  1. Combine the olives, oregano, garlic, lemon juice and zest, olive oil and pepper in a bowl. Mix well and set aside.
  2. Brush the sliced bread with olive oil on both sides and add to a hot skillet or oven grill. Grill on each side for around 2-3 minutes if using a hot skillet or 5-7 in the oven.
  3. Rub the garlic on the bread before topping generously with the olive mix
  4. Serve.

Notes

*this is to rub on the warm bread once it has been toasted.

Lucky last, a delicious mix of creamy peas and fresh mint for a beautifully green bruschetta topping. 

Mashed Peas with Mint Bruschetta Recipe
Yield: MAKES 6-8

Mashed Peas with Mint Bruschetta Recipe

Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes

This creamy bruschetta topping is a great combination of the classical peas and fresh mint to get some gorgeous green on your plate.

Ingredients

  • 1.5 cups of frozen peas
  • A handful of mint leaves
  • 1 clove of garlic, minced + ½ a clove of garlic*
  • 2 tbsp extra virgin olive oil + another 2 tbsp for brushing on bread
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 6-8 slices of bread (baguette or ciabatta are best)

Instructions

  1. Bring a small pot of water to a boil and add the peas. Blanch them for 60 seconds in the water. Strain.
  2. In a food processor or using a stick blender, add the peas, mint, garlic, olive oil, lemon juice, salt, and pepper. Pulse until you get a consistency that sticks together but is still chunky.
  3. Brush the sliced bread with olive oil on both sides and add to a hot skillet or oven grill. Grill on each side for around 2-3 minutes if using a hot skillet or 5-7 in the oven.
  4. Rub the garlic on the bread before topping generously with the pea mix
  5. Serve.

Notes

*this is to rub on the warm bread once it has been toasted.

Which one/s caught your eye? I honestly can’t pick my favourite as they all have something different going for them.

Vegan bruschetta recipes made with fresh or warm vegetables paired with the right herbs, it’s a bit of an eenie meenie miney mo situation for me each time I go to choose!

bruschetta bread four ways

Other recipes you’ll love:

  1. Sun-Dried Tomato Hummus Toast with Asparagus
  2. Mediterranean Pearled Couscous Salad
  3. Easy Vegan Hash Browns With Caper Mayo
  4. Asian Vegetable Cigars
  5. Homemade Vegan Falafel

Interested in more recipes?

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