Vegan Parmesan Basil Bruschetta

Need an easy, festive and heart-healthy appetizer for the holiday? You’ve got to make this Vegan Parmesan Basil Bruschetta!

 

Diced tomatoes combined with sautéed garlic, balsamic vinegar, fresh basil, extra virgin olive oil and vegan parmesan cheese served over thin slices of crispy French bread will make this one unforgettable plant-based appetizer.

 

 

Ingredients (20 slices; 4 slices per serving)

French Bread

  • 1 small French bread loaf (about 10 inches); cut into 20 slices
  • 1 tbsp. extra virgin olive oil

Sautéed Garlic 

  • 1 tsp. fresh garlic; minced
  • 1 tsp. extra virgin olive oil

Tomato Mixture

  • 3-4 plum tomatoes; diced
  • 4 fresh basil leaves; rolled & sliced
  • 2-3 tbsp. extra virgin olive oil
  • 1 tsp. balsamic vinegar
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1+ tsp. vegan parmesan (I love to make homemade cashew parmesan)

Directions

  1. Preheat the oven to 450°F.
  2. Place the French bread slices on a non-stick baking sheet about a ½ inch apart. Use a basting brush to spread 1 tbsp. oil over the bread slices.
  3. Bake until crisp; about 5-8 minutes.
  4. Meanwhile, in a small pan over medium heat, add the minced garlic and oil. Sauté for 2-3 minutes until garlic is fragrant and golden brown.
  5. While the garlic sautés, combine the tomato mixture ingredients in a medium bowl. Then mix in the cooked garlic.
  6. When the bread has finished baking, top each slice with equal amounts of the tomato mixture. Garnish with additional cashew parmesan if desired. Enjoy!

 


If you are following the SBH Plant-Based 21-day Meal Plan, 4 slices of Vegan Basil Parmesan Bruschetta is approximately:

  • 1 servings Grains
  • 1.5 serving Healthy Fats
  • 1/4 serving Vegetables

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 4 slices of Vegan Parmesan Basil Bruschetta is approximately 217 calories. Nutritional information is a rough estimate.

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I'm Sara Heilman

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