This easy fruit bruschetta is the perfect vegan appetizer. This version is made with cherries, but I have made it with strawberries, blueberries, and blackberries, and they have all been delicious! This summer bruschetta is made with homemade vegan ricotta cheese that comes together in minutes.
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Table of Contents
I hope you love this cherry bruschetta recipe. It’s sweet with a little sass. It’s fresh and fruity with the right amount of cheesiness. On top of all that, it’s quick and easy to make.
Nutrition
Ingredients + Variations
- Bread: I like to go with a baguette for this fruit bruschetta recipe. I feel like it’s easier to get equal parts topping, cashew ricotta cheese, and bread using a thinner loaf like a baguette.
- Fruit: This recipe in the photos is made with cherries. That being said, I have made this recipe many times as berry bruschetta with blueberries, strawberries, and blackberries, and each version was equally delicious. It would also be amazing made with your favorite stone fruit, such as peaches or nectarines.
Serving Suggestions
This bruschetta recipe with fruit is absolutely delicious and has accidentally become a meal in my house more often than I would like to admit. Here are some tasty pairings to consider.
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- Drinks: Sip on this ginger mint lemonade, infused grapefruit water, or infused citrus water alongside this homemade fresh fruit bruschetta.
- Salads: Pair with this blueberry and spinach salad, spinach and arugula salad, or spinach kale salad.
- Soups: A warm bowl of orzo veggie soup, classic lasagna soup, or vegan minestrone are all great options.
- Mains: Hear me out, this sweet cherry recipe pairs beautifully with easy pesto pizza, Roasted Vegetable Pizza, and homemade meat-free sloppy joes!
Storage Tips
When it comes to storing leftovers of this sweet basil bruschetta, you want to store each part separately.
- Ricotta cheese: The vegan ricotta cheese should be stored in an airtight glass container, such as a mason jar, in the fridge for 4-5 days. Alternatively, it can be frozen in a freezer-safe container for up to a month!
- Cherry mixture: The cherry goodness can be stored separately in an airtight container in the fridge for 2-3 days. (I don’t recommend freezing this.)
FAQ
Traditional bruschetta is made with toasted bread with olive oil, garlic, tomatoes, and balsamic vinegar. This fruit bruschetta is a twist on a classic.
Yes, in general, bruschetta is made with healthy, whole food ingredients.
The bread is usually toasted (so it’s warm) and the topping is cold.
More Vegan Appetizers
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Recipe
Cherry Bruschetta
Ingredients
- 1 baguette
Sweet Vegan Ricotta Cheese
- 1 cup raw cashews, soaked overnight (or soak in boiled water for 15 minutes)
- 2 tablespoons fresh basil
- 2 tablespoons plant-based milk
- 1 tablespoon of maple syrup
- juice from 1/2 of a lemon
- pinch salt
Fruit Topping
- 1 cup Bing cherries
- 1 cup Rainier cherries
- 1/3 cup fresh basil, finely chopped
- juice from 1/2 of a lemon
- pinch salt
Instructions
Sweet Vegan Ricotta Cheese
- Blend: Place all ingredients into a food processor or high-speed blender and pulse until well combined.
- Scrape the sides down and blend until you have reached a nice fluffy consistency. (You may need to scrape the sides down a few times during this process.)
- Spread sweet vegan ricotta cheese onto toasted slices of baguette (or bread of choice).
Fruit Topping
- Prepare: De-stem and remove the pit from cherries and slice into quarters.
- Combine: Place cherries in a bowl with basil, lemon juice, salt, and thoroughly combine.
- Add topping: Once the ricotta cheese is prepared and spread on the toasted slices of bread, add a couple of tablespoons of the cherry basil mixture on top.
- Enjoy!
Notes
When it comes to storing leftovers of this sweet basil bruschetta, you want to store each part separately.
-
- Ricotta cheese: The vegan ricotta cheese should be stored in an airtight glass container, such as a mason jar, in the fridge for 4-5 days. Alternatively, it can be frozen in a freezer-safe container for up to a month!
- Cherry mixture: The cherry goodness can be stored separately in an airtight container in the fridge for 2-3 days. (I don’t recommend freezing this.)
Nutrition
Did you make this recipe?
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I had this at a niece’s bridal shower and it was my very favorite appetizer! So refreshing and light and yet very flavorful.
I loved it!
So glad you liked it Susan.
So freakin good!
So glad you enjoyed it Kayleigh!
This hits the spot when craving something savory with a pinch of sweet and the vegan ricotta cheese is to die for!
Aw! So glad you enjoyed this recipe!