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.
Print
Pin
Cost: $7
Servings: 10
Equipment
- baking sheet
- Knife & cutting board
- Bowl for mixing
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
Instructions
- Preheat oven to 325°F.
- Slice baguette thinly on a slight angle; brush lightly with ¼ cup olive oil.
- Bake 5 minutes or until lightly crisped but soft in the middle.
- Mix tomatoes, basil, garlic, salt, pepper, 2 teaspoon olive oil, and optional parmesan.
- Spoon over crostini or serve as a dip alongside warm bread.
- 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.
Nutrition
Calories: 110kcal