Actually, there is nothing particularily vegan about Bruschetta. I decided to include a recipe for it because I love it and it is one of the first "new" things that I had in a restaurant when I first came to Germany. Maybe there are more Italians from the central part of Italy to Germany than those that emmigrated to New York City - where I lived for 10 years. At any rate the first time I was introduced to this little toasts with tomato and garlic, I was sold! The basis of this is the bread, drizzled with olive oil, rubbed with garlic and toasted. You can top them with lots of things, mostly though I like them with tomato and a little onion and some herbs.


Servings: 4 - 3 Bruschetta each
Duration: 20 Minutes
Utensils: cookie pan or baking pan
Cooking Surface: Oven
Oven Temperature: 425/200 degrees


Try to get the Roma Tomatoes. They have a thinner skin and are easier to finely chop.


1 medium Bagette, sliced into 3/8 inch slices

2 Tab Olive oil

2-3 cloves garlic, peeled

2-3 small tomatos, finely chopped

1 small onion, finely chopped


Dried or fresh oregano

Salt and Pepper


Preheat oven to 425/200 degrees.

Combine the tomatos, onion, herbs and balsamico together and put them aside to soak up the flavor.

Place the baguette slices in the pan and brush with olive oil. Rub the open end of the garlic clove over the top of the slices. Mince the garlic remaining from rubbing the toast and combine it with the tomato mixture.  Place the toast in the oven until golden and crisp but not overly dry.

Once the toast has lightly cooled, pile about a tablespoon of tomato mixture on each toast.

It is best to serve this appetizer immediately or the bread will get sogging. You can also try using grilled peppers cut into chunks, or olives in olive paste. The toast is just the base for lots of fantasy!


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Vegan Recipes for Appetizers

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