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

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