healthy party snack ideas vegan

Bruschetta 3 Ways | Vegan Party Snack

After dinner with friends a few weeks ago, we walked out of the restaurant with a day-old baguette that the management kindly gave us as a little take-home gift. It still tasted perfectly fresh so I decided to make bruschetta 3 ways for the family (and was left over with more bread for a little fondue on Sunday night!).

vegan bruschetta 3 ways vegan bruschetta 3 ways

This recipe is perfect for a nice, light and fresh Italian wine & dine with friends. You’re covering all bases by making bruschetta 3 ways – the classic, elegant friend will go for the tomato-basil bruschetta, the “healthy vegan” for the whipped tahini with spicy parsley one and the tomato-hater for the mushroom and herb bruschetta. I kept the combinations light and dairy-free. If you want to make it a little more cheesy and decadent: cook the mushrooms in butter (it makes everything better) or add goat cheese to the mushrooms, ricotta or mozzarella to the tomato-basil bruschetta for that classic Italian flavor, feta or halloumi (yum!) to the tahini-parsley one to go with the Middle Eastern/Mediterranean vibe.
The proportions below make enough for one typical baguette (approx 24-26 inches) which yields approximately 40-45 slices by my amateur slicing. Maybe you’re better at slicing than I am? Leave a comment below and let me know how it worked for you!

Bruschetta 3 Ways | Vegan
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: Approx 40 slices
 
With this healthy appetizer of bruschetta made 3 different ways, you can be sure to include and please all your guests.
Ingredients
  • 1 24-26" baguette, sliced
For the tomato-basil bruschetta:
  • 3 tomatoes, chopped
  • 12-15 basil leaves, chopped finely
  • A pinch of salt and pepper
For the mushroom bruschetta:
  • 200g mushrooms, sliced and cooked to remove water
  • 2 tbsp extra virgin olive oil
  • 5-7 sprigs of rosemary or ¼ tsp dried rosemary
  • A pinch of salt
For the whipped tahini with parsley bruschetta:
  • 5 tbsp tahini
  • 2 cloves of garlic, finely chopped
  • Juice of ½ lemon
  • 1 bunch parsley (approx 25g)
  • Crushed red pepper, to your taste
Instructions
For the tomato-basil bruschetta:
  1. Combine the tomatoes, basil and bruschetta and allow to stand for 10 mins.
  2. Top toasted slices with the mix.
For the mushroom bruschetta:
  1. Cook the mushrooms on a medium flame till all the water is released.
  2. In a bowl, stir together with the rosemary and EVOO.
  3. Top toasted slices with the mix.
For the whipped tahini with parsley bruschetta:
  1. Process the tahini, garlic and lemon in a blender/mixer.
  2. Spread on toasted slices, top with 1 heaped tsp parsley and crushed red pepper.

vegan bruschetta 3 ways vegan bruschetta 3 ways

Save or share this page:Share on Facebook
Facebook
0Email this to someone
email
Pin on Pinterest
Pinterest
0Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
2Print this page
Print

One thought on “Bruschetta 3 Ways | Vegan Party Snack

Leave a Reply