Dessert

Vegan Caprese Bruschetta Recipe

Byanna orden January 4, 2026January 4, 2026

Introduction

If you’re not a fan of raw tomatoes but still crave a fresh, flavorful appetizer, this Vegan Caprese Bruschetta is for you. The secret? A splash of white wine vinegar that transforms the tomatoes into a delicious topping. Simple, vibrant, and perfect for snacking or entertaining.

The image shows several pieces of toasted bread slices arranged closely on a wooden serving board. Each slice has three main layers: a crunchy golden-brown toasted bread base, followed by a mixture of diced red tomatoes, chopped fresh green basil leaves, and small bits of purple onions. The top layer includes small chunks of white cheese scattered unevenly. The entire dish is drizzled with a dark balsamic glaze, adding visual contrast with its shiny, thick texture. The setting has a white marbled surface beneath the wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12” French or sourdough baguette, cut into 1” slices
4 large fresh basil leaves
1 cup tightly packed diced Roma tomatoes
1/2 cup thinly diced red onion
1 tablespoon olive oil (+ additional for grilling)
2 tablespoons white Modena (or white wine) vinegar
1/4 teaspoon black pepper
Salt to taste
Balsamic glaze for topping
Vegan mozzarella of choice (vegan feta works well too)

Instructions

Step 1: Dice the tomatoes and red onion into small bite-size pieces to fit nicely on the bread slices.
Step 2: Roughly chop the basil leaves and combine them with the tomatoes and onion in a bowl.
Step 3: Add the white wine vinegar, 1 tablespoon olive oil, black pepper, and salt to the bowl. Mix well and refrigerate if desired to chill.
Step 4: Slice the baguette into 1-inch pieces.
Step 5: Drizzle olive oil into a pan. Before heating, rub each bread slice on the oil in the pan on both sides, adding more oil if needed.
Step 6: Heat the pan over medium-low heat. Toast the bread slices evenly, flipping once until crispy but not burnt. Watch closely as stove heat varies.
Step 7: Arrange the toasted bread on a plate and spoon the tomato mixture generously on top of each slice.
Step 8: Finish by topping with your vegan mozzarella and a drizzle of balsamic glaze.

Tips & Variations

If you don’t have white Modena vinegar, red wine vinegar works just as well to add that vinaigrette flavor.
Adjust the amount of basil to your taste for a milder or stronger herbal note.
Try different vegan cheeses like treenut cheese for a cracked pepper mozzarella alternative.
Cut the bread at an angle if you prefer longer pieces instead of bite-sized slices.
Use cherry tomatoes finely diced if Roma tomatoes are unavailable, they add a juicy burst of flavor.

Storage

Store any leftover tomato topping in an airtight container in the refrigerator for up to 2 days. The toasted bread is best served fresh but can be kept in an airtight container for a day and lightly toasted again before serving. Assemble bruschetta just before serving to keep the bread crisp.