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Vegan pesto bruschetta

Vegan pesto bruschetta

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 5 mins
  • Total: 15 mins
  • 2 1x
  • Appetizer
  • Vegan, Italian

Servings 2 1x

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Bruschetta is an appetizer or antipasto from Italy. This is the best vegan bruschetta I’ve ever tried!

Ingredients

  • 0,9 ounces or 25 grams fresh basil
  • 0,9 ounces or 25 grams pine nuts
  • 1 clove of garlic
  • 1,9 ounces or 50 grams extra virgin olive oil
  • 2 tablespoons of nutritional yeast
  • Salt and freshly ground pepper, to taste
  • 4 slices of bread
  • 12 cherry tomatoes

Instructions

  1. Place the basil, pine nuts and garlic in a food processor. Pulse to combine.
  2. Add the olive oil, nutritional yeast, sea salt and pepper, and pulse a few more times to combine.
  3. Toast the bread in a pan, a toaster or in the oven.
  4. Spread the pesto over the slices of bread, place cherry tomatoes on top and add some sea salt and pepper.

Nutrition

  • Serving Size: 2 slices of bread
  • Calories: 531
  • Sugar: 7.7 g
  • Sodium: 312.3 mg
  • Fat: 36.3 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 40.2 g
  • Fiber: 8.4 g
  • Protein: 17.1 g