Spice it up Add crushed red pepper or a dash of garlic powder for a gentle kick.
Try different breads Use ciabatta, sourdough, or even baguette depending on what’s on hand.
Tips to Keep It Fresh
Because this bruschetta relies on the freshness of your ingredients, here’s how to keep it at its best:
- use tomatoes at room temperature to bring out their full flavor
- prep the tomato topping up to 2 hours ahead but wait to add salt until just before serving
- toast the bread just before serving for the ideal crunchy-to-juicy balance
- if serving to a larger crowd, toast the bread and set up a “build your own bruschetta” station so it stays crisp
Heirloom Tomato Bruschetta (Vegan)
This fresh and simple vegan heirloom tomato bruschetta is bursting with summer flavor from juicy heirlooms, basil, and garlic-rubbed toast.
Yield: 10 servings
- 2-3 heirloom tomatoes chopped (or 1.5 cups tomato medley)
- 1 Roma tomato chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar optional
- 5-6 fresh basil leaves sliced
- ½ teaspoon kosher salt
- ¼ teaspoon coarse sea salt or sea salt flakes for garnish
- 1 loaf Italian or ciabatta bread sliced into ½” pieces
- 1-2 cloves garlic peeled
- Optional: garlic oil for brushing
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Dice the heirloom and Roma tomatoes and place in a bowl.
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Add extra virgin olive oil, balsamic vinegar (if using), kosher salt, and sliced basil. Toss gently.
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Heat a cast iron or sauté pan over medium heat. Lightly brush bread slices with olive oil or garlic oil.
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Toast bread slices in the heated pan 2 minutes per side until golden and crisp.
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While warm, rub each toasted slice with a garlic clove.
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Spoon tomato mixture onto toasted bread slices, covering the entire surface.
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Sprinkle with sea salt flakes and serve immediately.
This heirloom tomato bruschetta is simple, satisfying, and full of flavor that only fresh summer ingredients can offer. If you’re looking for more easy vegan appetizers, check out our Vegan Appetizers roundup—plenty of fuss-free inspiration there!