Bruschetta with tomatoes is a classic Italian-style recipe that is super easy to make and naturally vegan. Made with simple healthy ingredients, it can be enjoyed as an antipasto (starter) or as a main. This recipe is easy, healthy, crunchy, tasty, and comforting. Oh, and it’s pronounced broo-sketta, not bruh·sheh·tuh!
Classic Italian bruschetta is a humble dish made from thick grilled slices of stale bread rubbed with garlic and topped with good quality extra virgin olive oil and sea salt. It has become such a loved dish that these days you’ll find bruschetta served during aperitivo in fancy Italian bars and cafes in hip neighbourhoods around Rome, Florence, and Milan.
For the ingredients, you’ll need a good bread from your local baker. Ideally, a big wide loaf made from mainly wheat flour and even better if made with sourdough. Get one with a compact crumb and a nice crust and cut slices that are at least 0.6 inches (1.5 cm) thick. Avoid packaged toast bread for bruschetta (and for anything else really), it’s full of preservatives and its texture is too soft and weak. It won’t hold your toppings and it won’t be as satisfying when you bite into it. Also avoid baguettes as the slice will be too small and too soft to hold the toppings and it will get too moist too fast.
Garlic’s a must for your bruschetta. If you can afford it, invest in some good quality extra virgin olive oil imported from Italy and with a mild flavour. The best oils are generally cold-pressed but they can get very expensive. You’ll also need ripe vine cherry tomatoes, balsamic vinegar, basil leaves, and sea salt and pepper.
Classic Italian-Style Vegan Bruschetta With Tomatoes and Garlic
Ingredients
- 8 slices bread (500 grams)
- 5 medium ripe tomatoes (500 grams)
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic
- 15 leaves basil
- 1 tsp sea salt
- 0.5 tsp pepper
Instructions
- Rinse the tomatoes, then with a paring knife remove their stem.
- With a serrated knife (bread knife) cut the tomatoes in slices
- Then cut the tomato slices into small dice of similar size.
- In a bowl, add the diced tomatoes while draining some of their liquid, extra virgin olive oil, balsamic vinegar, crushed and peeled garlic cloves, sea salt, pepper, and basil leaves that you tear apart with your hands.
- Mix well with a spoon until all the ingredients are well combined together. Taste and if necessary adjust flavour. Let marinate at room temperature for about ten to 15 minutes
- In the meantime, slice the bread into 0.6 inches (1.5 cm) thick slices.
- Toast the bread in the oven – preferably with grill function – until golden and crunchy. If the edges of the bread get dark and burned, scrap away that part with a knife as it is very unhealthy to eat.
- Put the toasted bread on a cutting board or serving plate, then with a spoon put some tomato mix on top.
- If you want to make white bruschetta you just need to rub the toasted bread with some garlic, then add some good quality extra virgin olive oil and sea salt on top.
- Serve and eat immediately!
6.4.5
Additional Recipes
For more delicious vegan recipes, try making my savory stuffed bell peppers. The bell peppers are filled with rice and other delectable veggies. They’re perfect as a side or as a main dish!
Or, try making my vegan baked eggplant with creamy avocado spread. The delicious baked eggplants are topped with spiced chickpeas and a tomato salsa made with date tomatoes, parsley, apple cider vinegar, garlic, and salt and pepper.
This recipe was republished with permission from The Plant-Based School.
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