Vegan Bruschetta Recipes
This collection of Vegan Bruschetta Recipes are perfect starters or h'orderves for all your entertaining or for a quick bite with a cocktail.MAKES: About 30 appetizers
1 baguette (8 oz.; about 2 1/2 in. wide and 24 in. long)
5 tablespoons extra-virgin olive oil
2 pounds firm-ripe tomatoes (see notes)
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup chopped pitted calamata olives
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
2 cloves garlic, peeled and mincedSalt and pepper
vegan sour cream
1. Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.
2. Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)
3. In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.
4. Spread sour cream over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.
Other Vegan Bruschetta Toppings
Wild Mushroom Pate
Saute two cup of chopped wild mushrooms and 1/2 cup red onions with 2 TBS olive oil. Add sea salt, crushed pepper, and tarragon (freshly chopped or dry). Transfer the mixture in to a food processor and chop.
Broccoli and Garlic
Take 2 cups of broccoli florets and 10 cloves of pealed garlic. Chop in food processor. In a skillet put 3 tbs of olive oil. add chopped mixture and saute. Add salt to taste and serve over baguette toast.
Sun Dried Tomato Pate
take one cup of Soaked and drained sun dried tomatoes, 2 tbs of olive oil, 1 tbs of agave nectar, a pinch of Cayenne pepper and salt to taste. Mixed it in food processor and spread the mixture over baguette toast.
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