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Bowl of tomato bruschetta mix served as a dip.
Lindsay Lehrer

Vegan Bruschetta on Crostini

Fresh tomatoes, basil, garlic, and olive oil piled onto crisp crostini — a 15-minute appetizer that feels elegant but couldn’t be simpler. Serve as bruschetta bites or as a bruschetta dip with warm bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10
Course: Appetizer, Bread, Party Food, Snack
Cuisine: American, Italian, Italian-Inspired
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • Baguette sliced thin at an angle
  • ¼ cup olive oil to brush the crostini
  • 5 cups Roma tomatoes diced
  • ¼ cup fresh basil finely chopped
  • 3 tablespoons minced garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons additional olive oil for the tomato mixture
  • ⅓ cup ⅓ cup parmesan cheese Optional
  • balsamic glaze drizzle Optional

Equipment

  • baking sheet
  • Knife & cutting board
  • Bowl for mixing

Method
 

  1. Preheat oven to 325°F.
  2. Slice baguette thinly on a slight angle; brush lightly with ¼ cup olive oil.
  3. Bake 5 minutes or until lightly crisped but soft in the middle.
  4. Mix tomatoes, basil, garlic, salt, pepper, 2 teaspoon olive oil, and optional parmesan.
  5. Spoon over crostini or serve as a dip alongside warm bread.
  6. Finish with balsamic glaze if you love that sweet tang.

Notes

  • Finely chopping the tomatoes and basil gives the best texture and flavor.
  • Letting the tomato mixture sit 10 minutes allows juices to release — major flavor boost.
  • Use fresh baguette — older bread can bake too hard.
  • Parmesan optional: include for richness or omit for vegan bruschetta.
  • Serve immediately for best crunch and juiciness.