Bruschetta al Pomodoro
Vegan tomato bruschetta made with a label-verified vegan baguette, Roma tomatoes, fresh basil, jarred minced garlic, olive oil, and balsamic vinegar.
- antipasto
- appetizer
- bruschetta
- bruschetta al pomodoro
- budget friendly
- dairy free
- egg free
- entertaining
- fresh
- fresh basil
- italian
- lunch
- no dairy
- nut free
- plant based
- plant-based
- quick
- roma tomatoes
- snack
- summer
- toasted bread
- tomato
- tomatoes
- vegan
- vegetarian
- weeknight
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Label-verified vegan baguette · 10.5 Ounce
La Brea Bakery French Baguette
100%
Details
Roma tomatoes, diced · 16 Ounce
Simple Truth Organic® Roma Tomatoes
100%
Details
fresh basil, chopped · 0.5 Ounce
Simple Truth Organic® Basil
100%
Details
olive oil, divided · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
jarred minced garlic · 2 Teaspoon
Spice World Minced Garlic 4.5 oz
Sale
4%
Details
balsamic vinegar · 1 Tablespoon
Kroger® Balsamic Vinegar
4%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine sea salt · 0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- tomato-16 ounces
- baguette-10 1/2 ounces
- fresh basil-1/2 oz
- olive oil-3 tablespoons
- balsamic vinegar-1 tablespoon
- jarred minced garlic-2 teaspoons
- fine sea salt-1/2 teaspoon
- black pepper-1/4 teaspoon
Preheat the oven to 400°F and complete the quick prep: wash and dry the Roma tomatoes and fresh basil, cut the baguette into 12 slices, dice the Roma tomatoes, and chop the fresh basil.
Use a stable cutting board and keep fingers clear while cutting the baguette and tomatoes.
Arrange the baguette slices on a baking sheet, then brush with 2 tablespoons olive oil and bake for 6 to 8 minutes, until the edges are lightly crisp.
Use oven mitts when handling the hot baking sheet.
In a mixing bowl, combine the diced Roma tomatoes, fresh basil, jarred minced garlic, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper; let stand for 5 minutes.
Spoon the tomato mixture onto the warm baguette slices and serve immediately while the bread is crisp and warm.
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