Description
This Vegan Caprese Bruschetta is a refreshing, easy-to-make appetizer perfect for tomato lovers and haters alike. The combination of diced Roma tomatoes, red onion, and fresh basil is elevated with a splash of white wine vinegar and olive oil, balancing the flavors and mellowing the raw tomato taste. Crispy, olive oil-charred baguette slices are topped with this vibrant tomato mixture and finished with vegan mozzarella and a drizzle of balsamic glaze, making it a delightful vegan snack or appetizer with an Italian twist.
Ingredients
Scale
Bread
- 12-inch French or sourdough baguette, cut into 1-inch slices
Tomato Mixture
- 1 cup tightly packed diced Roma tomatoes
- 1/2 cup thinly diced red onion
- 4 large fresh basil leaves, roughly chopped
- 1 tablespoon olive oil, plus additional for drizzling and grilling
- 2 tablespoons white Modena vinegar (or white wine vinegar; red wine vinegar can be substituted)
- 1/4 teaspoon black pepper
- Salt to taste
Toppings
- Vegan mozzarella of choice (Treeline cracked pepper treenut cheese recommended; vegan feta can be substituted)
- Balsamic glaze for drizzling
Instructions
- Prepare the tomato mixture: Dice the Roma tomatoes and red onion into small, bite-sized pieces to fit the baguette slices. Roughly chop the fresh basil leaves and combine them in a bowl with the diced tomatoes and onions.
- Add dressing and season: Pour 1 tablespoon of olive oil and 2 tablespoons of white Modena (or white wine) vinegar over the tomato mixture. Season with 1/4 teaspoon black pepper and salt to taste. Mix thoroughly and set aside or chill in the refrigerator to enhance the flavors while you prepare the bread.
- Slice the bread: Cut the baguette into 1-inch thick slices. For larger pieces, slice at an angle.
- Oil the pan and bread slices: Drizzle additional olive oil into a pan on the stove. Before heating, run each slice of bread on both sides against the oiled pan to lightly coat them with olive oil. Add a drizzle of olive oil on top if desired to enhance crispiness.
- Grill the bread: Turn the stove to medium-low heat. Carefully monitor and flip the bread slices until both sides achieve a golden, crispy texture without burning. Adjust olive oil quantity and heat as needed for desired crispiness.
- Assemble the bruschetta: Place the grilled bread slices on a serving plate. Spoon the prepared tomato mixture evenly over each slice.
- Add vegan cheese and glaze: Top each bruschetta slice with your chosen vegan mozzarella. Drizzle balsamic glaze generously over the assembled bruschetta for a sweet and tangy finish.
- Serve and enjoy: This easy, flavorful vegan appetizer is ready to serve immediately. Enjoy as a snack or starter for your guests!
Notes
- If you don’t have white Modena vinegar or white wine vinegar, red wine vinegar can be used as a substitute to achieve the vinaigrette flavor.
- Adjust the amount of fresh basil to your preference for taste intensity.
- Treeline cracked pepper treenut cheese is a great vegan mozzarella alternative available at Whole Foods, but feel free to use any vegan mozzarella or even vegan feta.
- For smaller bruschetta pieces, dice the tomatoes and onions finely; alternatively, slice the bread at an angle for larger, longer pieces.
- Roma tomatoes are ideal due to their tougher skin and less mushy texture, but cherry tomatoes or other varieties can be used if unavailable.
- Keep a close eye on the bread while grilling to prevent burning, as stovetop heat levels vary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: vegan caprese bruschetta, vegan appetizer, vegan snack, Italian vegan recipes, vegan bruschetta, plant-based appetizer
