15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (2024)

Published: · Modified: by Jenna Urben · This post may contain affiliate links

Jump to Recipe

This vegan pesto bruschetta recipe takes 15 minutes to make. It's a fun twist on the classic crowd-pleasing appetizer! Top toasted baguette slices with creamy dairy free pesto and juicy cherry tomatoes.

15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (1)

I love serving vegan bruschetta with pesto all year long! It's light, quick and easy to make, and bursting with flavor.

It's best served during the summer months, when tomatoes are in peak season. However, bruschetta can be enjoyed all year long.

Why you'll love this recipe

  • Tomato pesto bruschetta is a unique spin on the classic Italian antipasto.
  • It looks impressive yet it's rustic and simple.
  • The variations are endless!
15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (2)

Ingredients

Here’s what you’ll need to make this tomato pesto bruschetta recipe:

  • Vegan pesto: You can use store bought vegan pesto or make your own homemade vegan pesto!
  • Tomatoes: Fresh tomatoes are a must for this bruschetta topping, as they're the star of the show. I typically opt for cherry tomatoes, heirloom grape tomatoes, or roma tomatoes. Whichever you choose, make sure they're ripe!
  • Olive oil: Use a good quality extra virgin olive oil here. The flavor makes all the difference since we're working with just a few ingredients.
  • Balsamic vinegar: This is optional, as you don't have to top your bruschetta with balsamic vinegar. It does it give a nice tanginess though.
15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (3)

How to make vegan pesto

Homemade vegan pesto is super simple to make! Here's what you'll need:

  • Basil: Nothing is better than fresh basil, in my opinion! Tomato and basil are the ultimate pair, however if you need to substitute, make vegan parsley pesto by using fresh parsley. Arugula makes an excellent alternative here as well.
  • Pine nuts: Did you know pine nuts are actually classified as seeds? Pretty interesting! They give pesto a savory flavor and creamy consistency. If needed, make vegan almond pesto with almonds. Walnuts or cashews could be substituted instead.
  • Extra virgin olive oil: Again, use the good stuff! By slowly pouring the olive oil while the blender is running, will help the pesto emulsify and give it a smooth consistency.
  • Garlic: I love the taste of sharp, raw garlic. Especially in pesto! Adjust the amount of garlic to your liking, however.
  • Lemon juice: Not only does lemon juice keep the pesto fresh and green, it gives it an extra boost of flavor.
  • Nutritional yeast: A classic bruschetta recipe will often contain parmesan cheese. Nutritional yeast makes a wonderful substitute, due to its nutty and somewhat cheesy taste.
  • Salt and pepper: Just a pinch of each to enhance the other flavors!

Mix everything together in a food processor or blender until well combined, smooth, and creamy.

This one-step recipe is perfect for pizza, pasta, salad, and more!

Vegan pesto stores well in an airtight container or jar in the fridge for 5-7 days. It can also be stored in the freezer for up to 1 month.

Best bread for bruschetta

There are a handful of types of bread that are typically used to make bruschetta. My local grocery store usually has deals on french baguettes, long, thin loafs with crisp crusts, so that's what I normally use.

Feel free to use slices of your favorite bread. Popular options include focaccia, sourdough, ciabatta, and crostini.

Try my vegan focaccia bread recipe!

Substitutions and variations

This bruschetta recipe is dairy free and egg free and can easily be adapted to fit to fit any food allergies or sensitivities.

  • Gluten free bruschetta: Use gluten free bread!
  • Oil free bruschetta: Don't brush baguette with oil and use water in place of oil to make oil free pesto.
  • Garlic free bruschetta: Omit the garlic.

Bruschetta recipe with pesto

  • Step 1: Blend the pesto together and set aside.
  • Step 2: Prepare the bruschetta topping.
  • Step 3: Toast the slices of bread.
  • Step 4: Assemble and bake.
  • Step 5: Serve and enjoy!

How to serve

  • Place toasted bread slices on a serving plate or platter.
  • Spread a generous amount of pesto on top of each slice.
  • Top with bruschetta.
  • Optionally, drizzle with balsamic vinegar or a balsamic glaze.

Storage

How to store leftovers

Refrigerate leftover bruschetta topping and pesto separately in an airtight containers for up to 5 days.

The baguette is best served fresh, so only make the amount you plan on eating.

To reheat, pop slices of bread in the oven to toast, then top with pesto spread and bruschetta topping.

Frequently asked questions

Is bruschetta vegan?

Traditional bruschetta consists of grilled bread rubbed with garlic and topped with olive oil and salt. Toppings may tomato, vegetables, cheese, etc. Bruschetta recipes are sometimes vegan, however it's common for cheese to be added.

Can you make bruschetta in advance?

You can make bruschetta with pesto ahead of time! Prep ingredients but wait to assemble the sliced bread until just before serving.

How do I keep bruschetta from getting soggy?

To avoid soggy bruschetta, eat soon after making. Also, serve the toppings in separate bowls to prevent soggy bread.

Related recipes

Want more easy vegan appetizers? Try these next:

  • Bruschetta with Cherry Tomatoes
  • Peach and Tomato Bruschetta
  • Individual Tomato Basil Tarts
  • Vegan Spinach Artichoke Bruschetta
  • How to Cook Shish*to Peppers
  • Caramelized Onion Hummus
  • Savory Tomato Galette
  • Homemade Almond Ricotta Cheese

15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (4)

15-Minute Vegan Pesto Bruschetta

Author: Jenna Urben

This vegan pesto bruschetta recipe takes just 15 minutes. It's a fun twist on the classic crowd-pleasing appetizer! Perfect for entertaining.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

  • 1 baguette
  • 1 garlic clove

Vegan Pesto

  • 2 cups fresh basil
  • cup pine nuts
  • 4 garlic cloves
  • 1 tablespoon lemon juice
  • 2 tablespoon nutritional yeast
  • ¼ cup olive oil
  • Salt and pepper

Bruschetta Topping

  • 1 tablespoon olive oil
  • 10 ounces cherry tomatoes

Instructions

  • Preheat the oven to 450F. Cut baguette into ½-inch slices and line on a baking sheet. You'll get somewhere around 20 slices.

  • Brush the tops of each baguette slice with a little olive oil and rub with the peeled garlic clove. Bake for 5-10 minutes, until toasted. This could also be done in a toaster oven or air fryer.

  • To make vegan pesto, mix everything together in a food processor or blender until well combined. Slowly pour in the olive oil as the blender runs, to help emulsify into a smooth and creamy sauce. Season with a pinch of salt and pepper, then set aside.

  • For the bruschetta topping, quarter the tomatoes and toss with olive oil.

  • Place the toasted baguette slices on a serving plate. Spoon a generous amount of pesto of top of each. Top with cherry tomato bruschetta topping. Optionally drizzle with balsamic vinegar. Serve and enjoy!

Notes

Refrigerate leftover bruschetta topping and pesto separately in an airtight containers for up to 5 days.

Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (5)

More Dairy Free Appetizer Recipes

  • Dairy Free Pesto
  • Kale Pesto
  • Polish Dill Pickles
  • Mango Habanero Salsa

About Jenna Urben

Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

Reader Interactions

Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Amanda Kanashiro

    15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (10)
    I love this pesto and I love that you used fresh tomatoes on top. It is so good!

    Reply

    • Jenna | The Urben Life

      Thanks so much, Amanda 🙂

      Reply

    • Jenna | The Urben Life

      Thanks so much, Jules 🙂

      Reply

  2. Amber S Battishill

    This looks so yummy! I've never added nutritional yeast to my pesto...trying it the next time!

    Reply

    • Jenna | The Urben Life

      Oh yeah, you've gotta try it!!

      Reply

  3. Shayla Marie

    Tomorrow is farmers market day, I'll be sure to get extra tomatoes for bruschetta, it's my favorite summertime food!

    Reply

    • Jenna | The Urben Life

      Woohoo, that's gonna be awesome! I hope to see a picture 🙂

      Reply

  4. Liz

    15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (12)
    This looks amazing!!! Can't wait to try it!!! 🙂

    Reply

    • Jenna | The Urben Life

      Thanks, Liz 🙂 Enjoy!

      Reply

  5. Viana @ maplewoodroad.com

    Looks delicious! Love the addition of balsamic, yum!

    Reply

    • Jenna | The Urben Life

      OH YEAH! That's the best 🙂

      Reply

  6. Paula @ I'm Busy Being Awesome

    OMG they look amazing! I'll have to give it a go!

    Reply

    • Jenna | The Urben Life

      Thanks so much 🙂 Lemme know what you think, Paula!

      Reply

  7. Jenna | The Urben Life

    Thanks so much Kristen!

    Reply

  8. Emily Fata

    Oh my gosh, this recipe looks like an absolute dream! It's a perfect thing to make for these end of summer parties that are popping up!

    Reply

    • Jenna | The Urben Life

      Thanks Emily 🙂

      Reply

  9. Jordan | Read. Eat. Repeat.

    15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (13)
    Mmmmm, bruschetta 🙂 This sounds delicious!

    Reply

    • Jenna | The Urben Life

      Thanks Jordan! I hope you give it a try 🙂

      Reply

  10. Kristen Wood

    15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (14)
    This sounds positively heavenly!

    Reply

Trackbacks

  1. […] What to make with that leftover pesto? Try my homemade tomato pesto bruschetta recipe: https://theurbenlife.com/2019/08/20/tomato-pesto-bruschetta […]

    Reply

15-Minute Vegan Pesto Bruschetta Recipe - The Urben Life (2024)
Top Articles
Latest Posts
Article information

Author: Virgilio Hermann JD

Last Updated:

Views: 5661

Rating: 4 / 5 (41 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Virgilio Hermann JD

Birthday: 1997-12-21

Address: 6946 Schoen Cove, Sipesshire, MO 55944

Phone: +3763365785260

Job: Accounting Engineer

Hobby: Web surfing, Rafting, Dowsing, Stand-up comedy, Ghost hunting, Swimming, Amateur radio

Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.