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?
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!
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.
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:
- A salad
- Side of a pasta dish
- These rustic eggplant patties in tomato sauce
- This roasted eggplant and capsicum buckwheat salad
- Side of a risotto
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!
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.
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!