These super easy Sun-dried Tomato and Basil Bruschetta are layered with roasted garlic, cherry heirloom tomatoes and vegan sun-dried tomato and basil spread makes these a vegan appetizers a winner!!
With this simple recipe, I first added a vegan sun-dried tomato and basil spread on a toasted baguette then roasted heirloom tomatoes to add for a topping along with either vegan grated mozzarella cheese or crumbled goat cheese as a non vegan option. Then add fresh basil or parsley to garnish to make a perfect appetizer.
Recently, I have been introduced to various types of vegan options as I have slowly eliminated dairy from my diet for health reasons. I like to share with you the two vegan cheese options that my niece Joanna had me try and they are from companies here in Ontario, Canada, which I am so excited about it.
The one is called Nuts for Cheese, and the website is: https://nutsforcheese.com/ based in London, Ontario and the other is Fauxmagerie-Zengarry, and they can be found at: https://www.zengarry.com/ is located in Alexandria, Ontario. If you want an excellent vegan cheese alternative and live near by (although I believe they do ship), both of these vegan cashew cheeses are excellent!!
Simple ingredients:
Baguette: I like to use a ciabatta baguette for it’s taste and texture
Extra virgin olive oil: always look for a good quality when making special meals or appetizers for guests or a dinner party
Heirloom tomatoes: has lots of flavour and adds an assortment of beautiful colours
Garlic: always a must for that pungent flavour
Sea salt: I use Himalayan sea salt for it’s taste and flavour
Oregano: lovely additional for flavour and to give it that Mediterranean flair
Vegan sun-dried tomato and basil spread: this cheese spread is delicious and it was my inspiration to make these bruschetta recipe
Cheese: to keep the vegan theme, use vegan mozzarella or other vegan cheese; or goat or feta cheese are options
Fresh herbs: fresh basil has such a wonderful flavour and adds a boldness; and parsley gives fresh after taste to the bruschetta
Sun-dried Tomato and Basil Bruschetta
Ingredients
- 1 baguette, sliced on a diagonal
- 1 tbsp extra virgin olive oil, for brushing baguette
- 1 cup cherry heirloom tomatoes
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 cup (150g) vegan sun-dried tomato and basil spread
- 1/4 cup grated vegan mozzarella cheese (option is goat feta)
- 15-18 fresh basil leaves, garnish (parsley is optional)
Instructions
- Preheat oven to 350°F.
- In a small bowl, add cherry tomatoes, olive oil, garlic, salt, pepper and toss. Place on a parchment lined baking sheet and cook for 15 minutes, until soft.
- Cut the baguette into small diagonal slices, and coat with olive oil. Place on baking sheet in the oven for 5-7 minutes until golden, but still soft in the center.
- Spread the sun-dried and basil spread on each baguette. On each, add one cherry tomato, grated mozzarella cheese or goat feta, and garnish with basil or parsley. (if your parsley or basil leaves are too large, chop then add as garnish.)
- Serve warm and enjoy!
Nutrition
How to make this recipe:
The baguette I used is not gluten-free, however, you can easily purchase gluten-free baguettes or make your own if you have the time. For a quick appetizer this works perfectly and it is simplistic in ingredients yet has an abundance of flavours. I really like using the heirloom cherry tomatoes, as they vary in colour and size, which gives these cute appetizers variety and they look beautiful to plate for a dinner party.
These lovely bruschetta’s have few ingredients but are bold in flavour and make a perfect snack or appetizers for any dinner party or bbq gathering.
