Sun-Dried Tomato Bruschetta
This Sun-Dried Tomato Bruschetta is a flavor-packed twist on the classic Italian appetizer! The combination of sweet and tangy sun-dried tomatoes, fresh basil, and garlic piled on crispy sourdough makes for an irresistible appetizer. Perfect for entertaining or snacking.
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!
Video
Notes
For the best texture, use a crusty bread like sourdough, French, or ciabatta. Day-old bread crisps up well and fresh bread works too.
You really only need about 1-2 teaspoons of the ricotta for each bread, so you will have leftover ricotta. Use the remaining ricotta to make Easy Vegan Stuffed Shells or Best Vegan Lasagna.
For an alternative to the ricotta, you can use Vegan Whipped Tofu With Sun-Dried Tomatoes or leave it out altogether.
You can toast the bread using a toaster oven, air fryer, or stovetop. For a smoky, charred flavor, grill it in a skillet for 2-3 minutes per side until golden and crisp. In the air fryer, toast at 350°F for about 3 minutes, or simply use a toaster for even browning and a quick snack.
While toasting is traditional and allows the bread to stay firm and not soggy, you can skip toasting the bread for a softer bite that soaks up all the flavors from the toppings.
Consider using garlic-infused or spicy EVOO for brushing on the bread for even more flavor.
Nutritional information is only an estimation and is based on 14 slices.
Nutrition
Calories: 92kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 0.4gSodium: 176mgFiber: 1gSugar: 3gCalcium: 56mgIron: 1mg
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