Bruschetta

Bruschetta, an Italian classic appetizer. It’s so tasty, simple and made with bread, tomatoes, basil, garlic, onion, salt, pepper and olive oil.

Bruschetta is an Italian antipasto consisting of grilled bread with extra virgin olive oil, garlic, salt and other ingredients.

There are so many ways you can toast your bread: in the oven, a skillet, a griddle, a grill pan, a toaster, etc. Use what you have on hand!

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This is probably one of the simplest bruschetta recipes you can make, but it’s a classic and extremely delicious. Add more oil if you’re looking for a stronger flavor.

If you don’t eat oil, use some lemon juice or balsamic vinegar instead of the oil, but as you don’t need to much, I think it’s totally worth it.

Feel free to add or omit any ingredients you want or have on hand. The bruschetta is so good with fresh parsley instead of basil and also with dried oregano. Any fresh or dried herbs will do, though.

Baguette is my favorite type of bread to make this recipe, but please use what you can. However, if your loaf of bread is bigger or smaller, you’ll need to make more or less tomato mixture.

If you can’t eat gluten, use a gluten-free bread or try my gluten-free bread recipe, it’s so simple, easy to make and insanely good.

bruschetta ingredients

These are the ingredients you’ll need to make this bruschetta recipe:

• Tomatoes – Any type of tomatoes will do.
• Red onion – You don’t have to use red onion, white or yellow onion are okay. Fresh onion is ideal, but onion powder is a good alternative.
• Garlic – I prefer to use fresh garlic, but garlic powder is also a choice.
• Fresh basil – Feel free to use other fresh or dried herbs, like parsley or oregano.
• Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
• Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon. 
• Extra virgin olive oil – It’s the ideal oil for this recipe. I always use extra virgin oils when possible because they’re healthier. If you’re oil-free, just add some lemon juice or balsamic vinegar instead.
• Bread – I used a baguette, but any type of bread is okay. Keep in mind not all types of bread are vegan.

how to make bruschetta

1. Add the tomatoes, onion, garlic, basil, salt, pepper and oil to a large mixing bowl. If you’re oil-free, add some lemon juice or balsamic vinegar instead of the oil. Set aside.
2. Use a bread knife to slice the bread on the diagonal, making 1/2 or 3/4 inch thick slices (1 to 2 cm).
3. Toast the bread using a griddle, a grill pan, a skillet, a toaster, the oven, etc.
4. Place bread on a platter and top with the tomato mixture. Serve immediately.
5. Best when fresh, you can keep the tomato mixture in the fridge in an airtight container for 1 to 2 days.

looking for more appetizer recipes?

• Baba Ganoush
• Vegetable Pakoras
• Easy Guacamole Dip
• Mango Avocado Salsa
• Stuffed Avocados

did you make this bruschetta recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Bruschetta

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 30 slices 1x
• Category: Appetizers & Snacks
• Cuisine: Italian, Vegan

Bruschetta, an Italian classic appetizer. It’s so tasty, simple and made with bread, tomatoes, basil, garlic, onion, salt, pepper and olive oil.

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Ingredients

• 3 medium tomatoes, diced
• 1–2 tbsp red onion, finely chopped
• 1 clove of garlic, minced
• 2 tbsp fresh basil, chopped
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp extra virgin olive oil (optional)
• 1 baguette, French bread or similar Italian bread

Instructions

1. Combine tomatoes, onion, garlic, basil, salt, pepper and oil in a large mixing bowl. Feel free to add more or less oil. If you’re oil-free, replaced the oil by some lemon juice or balsamic vinegar. Set aside.
2. Use a bread knife to slice the bread on the diagonal, making 1/2 or 3/4 inch thick slices (about 1 to 2 cm).
3. Toast the bread. I always use a griddle, but feel free to use a grill pan, a skillet, a toaster, the oven, etc. Some people add some oil to the bread before toasting it, but I think it’s not necessary.
4. Place bread on a platter and top with the tomato mixture. Serve immediately.
5. Best when fresh, you can keep the tomato mixture in the fridge in an airtight container for 1 to 2 days. I prefer to toast the bread just before serving.

Notes

• Feel free to use any type of bread you have on hand.
• Recipe inspired by Laura in the Kitchen.

Nutrition

• Serving Size: 1 slice of 30
• Calories: 31
• Sugar: 0.6 g
• Sodium: 74 mg
• Fat: 0.6 g
• Saturated Fat: 0.1 g
• Carbohydrates: 5.3 g
• Fiber: 0.4 g
• Protein: 1.1 g