This Sun-Dried Tomato Bruschetta is a handheld, crowd-pleasing bite, perfect for entertaining or a quick snack. Packed with bold Mediterranean flavors, this easy finger food comes together in under 20 minutes, making it a simple yet impressive addition to any gathering!
I don’t know about you, but whenever I’m hosting a gathering, I love to make Vegan Rotel Dip, Easy Vegan Nachos, and this easy Italian appetizer, homemade bruschetta.
There’s something about crispy bread topped with juicy tomatoes, garlic, and fresh basil that instantly leaves me and everyone who tries it wanting more.
The sun-dried tomatoes take things up a notch with their bold, tangy flavor, making this rustic bruschetta the perfect finger food for holiday parties, summer appetizers, or an easy vegan snack when you want something light but satisfying.
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Why You'll Love This Recipe
- This easy recipe comes together in less than 20 minutes, making it perfect for a last-minute appetizer or snack.
- A delicious way to use up day-old bread, reducing food waste while making something crispy and flavorful.
- Whether it’s a summer BBQ, Mother's Day, dinner party, or casual get-together, these little bites are elegant yet effortless.
- Naturally vegan and dairy-free – no modifications needed - just simple, wholesome, plant-based ingredients!
Ingredients
Bread: For the best texture and flavor, use a crusty, sturdy bread like sourdough, French baguette, ciabatta, or rustic Italian bread. These hold up well to the juicy topping without getting soggy. Fresh or day-old bread both work well.
Sun-Dried Tomatoes: For the best flavor, I recommend using oil-packed sun-dried tomatoes since they’re softer and more flavorful. If you’re using dry-packed sun-dried tomatoes, be sure to rehydrate them in warm water for about 10 minutes before chopping, and add a tablespoon more oil to the mixture. Both work, but note that oil-packed ones give you that rich, slightly tangy depth of flavor that makes this bruschetta irresistible.
If you’re feeling adventurous, you can even make your own! Check out my recipe, Air Fryer Sun-Dried Tomatoes, for an easy way to enjoy them from scratch.
Cherry Tomatoes: I use cherry tomatoes because they are sweet, juicy, and flavorful. Swap with Roma tomatoes for a more traditional flavor and texture.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Instead of Cashew Tofu Ricotta, spread a layer of vegan cream cheese, White Bean Basil Dip, or Whipped Tofu before adding the sun-dried tomato topping.
- Add chopped Calabrian chilies and crushed red pepper flakes, or drizzle with hot chili oil to give the bruschetta a spicy upgrade.
- Mix chopped black olives, capers, or roasted red peppers into the tomato mixture.
- Drizzle with Pistachio Pesto or Vegan Sun-Dried Tomato Pesto for extra herby goodness.
- Don't toast the bread! It's delicious on soft, pillowy, rustic bread, too!
How To Make Sun-Dried Tomato Bruschetta
This comes together in under 20 minutes. See the recipe card for details.
Step 1: Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and black pepper in a medium bowl. Set aside.
Step 2: Make the cashew tofu ricotta in a food processor or blender. Set aside.
Step 3: Slice the bread into thick slices. Brush both sides of the bread slices lightly with olive oil. Broil in the oven for 1-2 minutes, turning halfway.
Step 4: Spread the ricotta on each toasted bread. Then, spoon the sun-dried tomato mixture generously onto each toasted slice and serve.
Top Tips
- Since this recipe is simple, the quality of your ingredients matters! Use good olive oil, ripe cherry tomatoes, and fresh basil for the best flavor.
- Once the bread is toasted, you can choose to rub a peeled garlic clove directly on the warm surface for a subtle, fragrant garlic flavor. Alternatively, use garlic-infused oil to coat the bread.
- To save time and energy on toasting the bread, store-bought crostini make this recipe super easy with the perfect crunch.
Make-Ahead & Storage Tips
Make-Ahead Tip: Prepare the sun-dried tomato topping up to 24 hours in advance and store it in an airtight container in the refrigerator. Let it sit at room temperature for 10-15 minutes before serving to bring out the flavors. Toast the bread just before serving for the best texture.
How to Store Leftovers: Store the bruschetta topping in the fridge for up to 3 days in an airtight container. If you have leftover toasted bread, keep it in an open container at room temperature for up to 1 day to prevent sogginess. Reheat in the toaster, air fryer, or oven for a few minutes to crisp it up again.
Serving Suggestions
- Serve with a side of olives or marinated artichokes for more Mediterranean flavors.
- Top with Vegan Feta.
- Enjoy as a starter with pasta like Lemon Pasta and Lemon Artichoke Pesto Pasta or alongside a fresh summer salad like Mediterranean Cucumber Tomato Salad.
- Pair with cozy soups like Lemony White Bean Soup With Rigatoni or Vegan White Lasagna Soup.
Recipe FAQS
No, the bread does not need to be old.
No. The topping doesn’t freeze well due to the fresh tomatoes, but you can freeze extra slices of toasted bread and reheat them when needed.
Got a minute? I'd love for you to comment and rate Sun-Dried Tomato Bruschetta. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Sun-Dried Tomato Bruschetta
Ingredients
For the Bruschetta Topping
- 1 cup cherry tomatoes diced small
- ½ cup oil packed sun-dried tomatoes finely chopped
- ⅓ cup fresh basil chopped
- 1 tablespoon olive oil from the sun-dried tomatoes jar or fresh EVOO
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 batch cashew tofu ricotta optional - you will not use it all.
For the Bread
- 1 loaf French bread baguette or any rustic bread, sliced diagonal at least ¼-½ inch thick
- 1-2 tablespoons olive oil for brushing on toast; use spay oil as an alternative
Instructions
- Preheat Oven: Preheat the oven to broil setting.
- Prepare the Bruschetta Topping: While the oven preheats, mix together cherry tomatoes, sun-dried tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and black pepper in a medium bowl. Gently stir and let the mixture sit while you prepare the rest of the ingredients.
- Prepare the Tofu Ricotta: Mix all the ingredients for the tofu ricotta in a food processor or blender. Set aside.
- Prepare Bread: Slice the bread into ¼ to ½-inch thick slices. Brush both sides of the bread slices lightly with olive oil.
- Toast the Bread: Broil in the oven for 1-2 minutes, turning halfway. Watch them closely so they don't burn.
- Assemble & Serve: Spread the ricotta on each toasted bread. Then spoon sun-dried tomato mixture generously onto each toasted slice. Drizzle with a little more balsamic glaze, if desired. Serve immediately and enjoy!
Regi Pearce says
I love a good bruschetta, and apparently, so does everyone else because this is the first thing gone at any gathering. I can accidentally eat half a baguette before dinner even starts. Crunchy, garlicky bread topped with tangy, umami-packed sun-dried tomatoes, fresh basil, and good olive oil -what’s not to love? It’s effortlessly, looks fancy yet ridiculously easy to make.