Bruschetta (Vegan)

Bruschetta. That simple Italian style appetizer that we’ve all come to know and love. Crispy bread with the freshness of tomatoes on top. It’s a messy hand full of deliciousness that everyone should eat.

It may seem obvious that this is so easily made vegan and alpha gal friendly. It may seem like the most simple recipe I could ever write. But, I write this down more to memorialize that absolutely amazing flavor that I discovered last night.

The roma tomatoes were the perfect acidity. I used my favorite O-Live! olive oil and I used my mortar and pestle to grind some basil that I left out to dry. I shaved some Vio Life Parmesan on the top and drizzled it with a good balsamic vinegar. The funny thing is… I didn’t use an ounce of extra salt. I intended to but the flavors were so good that it didn’t need it.

I had also wandered down to the liquor store in the next county over (ours is dry) and picked up some Post Moscato. I didn’t realize when I did that this would pair perfectly with this bruschetta. Luck was on my side because I nearly picked up something different. I love that Post is made right here in Arkansas and is quite affordable as well. You can find them on Instagram @postwinery to see all the wonderful wines they have to offer.

Don’t forget the simple things in life. Sometimes you don’t need a lot of fancy ingredients and a lot of culinary ability. Sometimes, you can enjoy diced tomatoes on bread and a glass of wine and relax into a wonderful experience far away from the troubles of life.


  • Servings: 10 to 12
  • Difficulty: Extremely Easy
  • Print

– 10 Roma Tomatoes, Deseeded & Dices
– 1 Garlic Clove, Minced
– 1 Teaspoon of Basil
– 1 to 2 Tablespoons of Good Quality Olive Oil for the Tomatoes, Extra for the Pan
– 1 Tablespoon of Vegan Butter
– 1 Large Loaf of French Bread or Baguette, Cut into Thick Slices
– A Good Quality Balsamic Vinegar for Drizzling
– Vio Life Vegan Parmesan


1. Prepare the tomatoes, garlic, basil, 1 to 2 tablespoons of olive oil into a mixing bowl and set aside in the fridge.
2. Preheat a cast iron skillet to medium heat. Add in the olive oil and butter.
3. Take a slice of your bread and drizzle lightly with oil. An oil mister does a great job for this. Spread out 4 to 5 pieces, depending on your skillet size, and allow to brown. Be sure to keep a close eye on your first batch. This is likely where you could burn the bread. Flip as needed to your desired golden crispness.
4. Remove to a plate or platter. Top with the tomato mixture and garnish with some vegan parmesan such as Vio Life and a great drizzle of aged balsamic vinegar.
5. Enjoy!

If you try out this recipe, be sure to tag me on social media so that I can find it and give you lots of love.

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