Bruschetta has been a tradition in Italy since the 16th century. While it’s well known in regions such as Tuscany, Lazio, and Abruzzo, you can find this infamous dish throughout Italy, especially at appertivo! You can choose from a variety of toppings when it comes to bruschetta, therefore making it incredibly easy to make the dish vegan. Below are two bruschetta recipes that will please any vegan appertivo lover!

 

Traditional Bruschetta al Pomodoro

Makes: Approximately 24 Slices

Prep Time: 15 mins

Cook Time: 20 mins

 

Ingredients:

 

  • 6-7 Tomatoes
  • 2 cloves of minced garlic
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of balsamic vinegar
  • 6-8 chopped fresh basil leaves
  • ¾ teaspoon of sea salt (to taste)
  • ½ teaspoon of black pepper (to taste)
  • 1 loaf of Crostini bread
  • ¼ cup of olive oil (could be EVOO)

 

Preparation:

  1. Preheat oven to 425°F
  2. Bring  2 quarts of water to a boil. Once boiled, remove the pot from the heat and place tomatoes in the hot water for approximately one minute. Let tomatoes cool enough to handle, then cut into halves or quarters.
  3. Place extra virgin olive oil, balsamic vinegar,  sliced basil leaves, salt and pepper in a medium-sized bowl. Then, add chopped tomatoes and stir
  4. Cut bread into half inch thick slices, and brush one side of each slice with olive oil (a pastry brush is helpful for this step!). Then, place the slices on either a roasting pan or baking sheet olive oil side down.  
  5. Toast slices for either 5 to 6 minutes, or until the edges are a golden brown.
  6. After toasted, place the slices on a plate olive oil side up and use a spoon to place tomato mixture on top.
  7. Enjoy!    

 

Rome Food Tour | Small Group Tour

Tues, Fri & Sun at 6:30pm | Mon, Thurs & Sun at 12.30pm 3 hours

Simple Mixed Olive Bruschetta

Makes: About 6 servings

Total Time: 15-20 mins

 

Ingredients:

  • 6 ounces of green olives (sliced)
  • 6 ounces of black olives (sliced)
  • 6 ounces of cherry tomatoes (cut in half)
  • ½ red onion (chopped)
  • 2 tablespoons of sun-dried tomatoes
  • 2 cloves of minced garlic
  • Extra virgin olive oil
  • 8-10 slices of Italian crostini bread
                                     

Preparation:

  1. Preheat oven to 475°F
  2. Brush one side of each slice with olive oil (a pastry brush is helpful for this step!). Then, place the slices on either a roasting pan or baking sheet olive oil side down.  Bake for 5-6 minutes, or until edges are golden brown.
  3. Place sun-dried tomatoes in a food processor and mix until smooth. This will create a paste-like base for your bruschetta!
  4. Spread sun-dried tomato puree on each piece of crostini.
  5. In a medium-sized bowl, mix olives, tomatoes, onion, and minced garlic. Spoon the mixture onto baked crostini. If you like, you could even drizzle a bit of olive oil on top and season with salt and pepper.
  6. Serve and Enjoy!

 

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