Vegan Bruschetta
Easy, 8-ingredient vegan bruschetta recipe with cashew ricotta and balsamic glaze. It's ready in less than 20 minutes, too!
Servings: 8 Servings
Calories: 92kcal
Ingredients
- 1 Cashew Ricotta Cheese
- 1 pack of grape tomatoes chopped (equals about 2 cups chopped tomatoes)
- 1 1/2 teaspoon olive oil
- 1 tablespoon balsamic glaze
- 1/8 teaspoon salt
- 5 large basil leaves minced
- 1 clove of garlic minced
- 1 baguette sliced
Instructions
- Add all ingredients into a medium bowl.
- Stir thoroughly until well combined.
- Serve on fresh bread with homemade cashew ricotta cheese.
Notes
How do you cut tomatoes for bruschetta?
The best way to cut tomatoes for classic bruschetta is to chop or dice them into small, bite-sized pieces.
How do you keep bruschetta from getting soggy?
To prevent your bruschetta from getting soggy, you can serve the tomato mixture on the side and have guests add their own on top of bread and ricotta.
Storage Tips
Store leftover bruschetta toppings separately in an airtight container. This means you want to store the tomato mixture in one glass in an airtight container and the vegan ricotta in a different container.
- Fridge: When stored properly, this vegan bruschetta recipe can be kept in the fridge for 3-4 days. At the same time, the ricotta cheese can be stored in the fridge for 5-7 days.
- Freezer: I don’t recommend freezing the tomato bruschetta mixture. However, you can most definitely freeze the cashew ricotta cheese for at least a month.
Nutrition
Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 230mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 1mg
