15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (2024)

This vegan pesto bruschetta recipe takes 15 minutes to make. It's a fun twist on the classic crowd-pleasing appetizer! Top toasted baguette slices with creamy dairy free pesto and juicy cherry tomatoes.

I love serving vegan bruschetta with pesto all year long! It's light, quick and easy to make, and bursting with flavor.

It's best served during the summer months, when tomatoes are in peak season. However, bruschetta can be enjoyed all year long.

Why you'll love this recipe

• Tomato pesto bruschetta is a unique spin on the classic Italian antipasto.
• It looks impressive yet it's rustic and simple.
• The variations are endless!

Ingredients

Here’s what you’ll need to make this tomato pesto bruschetta recipe:

• Vegan pesto: You can use store bought vegan pesto or make your own homemade vegan pesto!
• Tomatoes: Fresh tomatoes are a must for this bruschetta topping, as they're the star of the show. I typically opt for cherry tomatoes, heirloom grape tomatoes, or roma tomatoes. Whichever you choose, make sure they're ripe!
• Olive oil: Use a good quality extra virgin olive oil here. The flavor makes all the difference since we're working with just a few ingredients.
• Balsamic vinegar: This is optional, as you don't have to top your bruschetta with balsamic vinegar. It does it give a nice tanginess though.

How to make vegan pesto

Homemade vegan pesto is super simple to make! Here's what you'll need:

• Basil: Nothing is better than fresh basil, in my opinion! Tomato and basil are the ultimate pair, however if you need to substitute, make vegan parsley pesto by using fresh parsley. Arugula makes an excellent alternative here as well.
• Pine nuts: Did you know pine nuts are actually classified as seeds? Pretty interesting! They give pesto a savory flavor and creamy consistency. If needed, make vegan almond pesto with almonds. Walnuts or cashews could be substituted instead.
• Extra virgin olive oil: Again, use the good stuff! By slowly pouring the olive oil while the blender is running, will help the pesto emulsify and give it a smooth consistency.
• Garlic: I love the taste of sharp, raw garlic. Especially in pesto! Adjust the amount of garlic to your liking, however.
• Lemon juice: Not only does lemon juice keep the pesto fresh and green, it gives it an extra boost of flavor.
• Nutritional yeast: A classic bruschetta recipe will often contain parmesan cheese. Nutritional yeast makes a wonderful substitute, due to its nutty and somewhat cheesy taste.
• Salt and pepper: Just a pinch of each to enhance the other flavors!

Mix everything together in a food processor or blender until well combined, smooth, and creamy.

This one-step recipe is perfect for pizza, pasta, salad, and more!

Vegan pesto stores well in an airtight container or jar in the fridge for 5-7 days. It can also be stored in the freezer for up to 1 month.

Best bread for bruschetta

There are a handful of types of bread that are typically used to make bruschetta. My local grocery store usually has deals on french baguettes, long, thin loafs with crisp crusts, so that's what I normally use.

Feel free to use slices of your favorite bread. Popular options include focaccia, sourdough, ciabatta, and crostini.

Try my vegan focaccia bread recipe!

Substitutions and variations

This bruschetta recipe is dairy free and egg free and can easily be adapted to fit to fit any food allergies or sensitivities.

• Gluten free bruschetta: Use gluten free bread!
• Oil free bruschetta: Don't brush baguette with oil and use water in place of oil to make oil free pesto.
• Garlic free bruschetta: Omit the garlic.

Bruschetta recipe with pesto

• Step 1: Blend the pesto together and set aside.
• Step 2: Prepare the bruschetta topping.
• Step 3: Toast the slices of bread.
• Step 4: Assemble and bake.
• Step 5: Serve and enjoy!

How to serve

• Place toasted bread slices on a serving plate or platter.
• Spread a generous amount of pesto on top of each slice.
• Top with bruschetta.
• Optionally, drizzle with balsamic vinegar or a balsamic glaze.

Storage

How to store leftovers

Refrigerate leftover bruschetta topping and pesto separately in an airtight containers for up to 5 days.

The baguette is best served fresh, so only make the amount you plan on eating.

To reheat, pop slices of bread in the oven to toast, then top with pesto spread and bruschetta topping.

Frequently asked questions

Related recipes

Want more easy vegan appetizers? Try these next:

• Bruschetta with Cherry Tomatoes
• Peach and Tomato Bruschetta
• Individual Tomato Basil Tarts
• Vegan Spinach Artichoke Bruschetta
• How to Cook Shish*to Peppers
• Caramelized Onion Hummus
• Savory Tomato Galette
• Homemade Almond Ricotta Cheese

More Dairy Free Appetizer Recipes