Easy Vegetarian Bruschetta Toppings

If you’re looking for light, small bites to serve at your next luncheon or shower, you’ll find these easy vegetarian bruschetta toppings a nice alternative to traditional bruschetta! Take these ideas and set up a Bruschetta Bar for your next party!

Alternatives to traditional bruschetta.

A classic bruschetta recipe consists of a sliced, lightly toasted french baguette, which has been rubbed with a fresh garlic clove, then drizzled with a high quality extra virgin olive oil, topped with fresh diced tomatoes, a little fresh basil and a pinch of salt. 

Why these recipes work

  • Variety – you can top the slices of bread with whatever plant-based ingredients you have on hand; there’s a million different ways to create vegetarian bruschetta with an assortment of toppings
  • Great for any occasion – serve these as a light lunch or main course
  • Easy recipe – the vegetarian cream cheese is lightly infused with garlic and herbs and pairs beautifully with whatever fresh flavors you choose to use

Ingredients

The base for all of the vegetarian bruschetta recipes is the same: a good quality extra virgin olive oil, fresh loaf of French bread, Rondele Garlic & Herb Spreadable Cheese, Kerrygold unsalted butter, salt, pepper and a little arugula. (If you don’t like arugula, you can substitute with Bibb lettuce or a little Spring mix. )

Ingredients for cheese spread.

The specific toppings for each variation are listed below.

How to make it

  • Preheat oven to 400°F and place a sheet of parchment paper on baking sheet
  • Using a sharp, serrated knife, cut the baguette into evenly cut thin, diagnonal slices and place on baking sheet
  • In a small mixing bowl, combine olive oil, salt and pepper
  • Using a pastry brush, lightly brush the olive oil mixture over one side of the bread slices
  • Bake on the middle rack for 5-7 minutes, just until the baguette slices are slightly toasted on top; remove from oven and set aside
  • Meanwhile, in a medium mixing bowl, combine the garlic/herb infused cream cheese and softened European style butter until fully incorporated
  • Spread a light layer of the cheese mixture over the toasted bread
  • Top each of the slices with the vegetarian ingredients and serve room temperature

Topping suggestions

  • Vegetables – cucumbers, carrots, radishes, bell peppers, tomatoes, onions
  • Fruit – avocado, mandarin oranges, diced pineapple, sliced apples
  • Seasonings – salt, black pepper, paprika, onion powder, garlic powder, seasoned salt, lemon pepper spice blend, caraway, cardamom, Cajun seasonings, Italian seasonings
  • Fresh herbs – a light sprinkle of fresh herbs help offer the best flavor – fresh basil leaves, fresh oregano, dill weed, fresh thyme, 
  • Vegetarian cheeses – here is a list of vegetarian cheeses that contain no animal rennet
  • ​Acids– it’s always nice to finish off your vegetarian bruschetta with a little acid – lemon juice, lime juice, balsamic vinegar, red wine vinegar

Variations of Vegetarian Bruschetta

The beauty of these easy recipes is that you can use your own imagination and create the perfect appetizer or small bite for your guests!

Cut a clove of garlic in half and rub it over the toasted bread; in a small mixing bowl, combine diced or chopped vine tomatoes, a little olive oil, salt and pepper; garnish with fresh basil. Some folks drizzle a little balsamic glaze on it, too. 

Tomatoes, shaved parmesan and balsamic glaze on toast.

This version features smoked salmon and makes a delicious appetizer! Slice or flake the smoked salmon and place it on the bread. Add sliced red onions, capers and fresh dill.

Salmon on bruschetta.

Another salmon bruschetta but this version features raw salmon with sweet pickled red onions and fresh dill.

Salmon on toast.

Kalamata olives, pitted olives and a sprinkle of crumbled vegetarian feta cheese.

Olives on toast.

Sweet carrots, fresh cucumber and toasted sesame seeds. Drizzle a little soy sauce over the top before serving.

Sesame seeds on carrots and cucumbers.

This is a spin off on the classic wedge salad. Use crisp iceberg lettuce instead of a soft buttery lettuce. Top with sliced tomato (or chopped tomatoes) and little sprinkle of vegan crumbled blue cheese and a few roasted sunflower seeds.

Tomato and crumbled blue cheese on bruschetta.

Michigan is the highest US state for cucumber production…who knew? Anyway, this is a refreshingly simple combination of vegetarian bruschetta – thinly sliced cucumbers, and spiral cut carrots.

Sliced cucumbers and arugula on bread.

Another light vegetarian bruschetta combination consisting of wholesome ingredients – sliced avocado, cucumber, spiral cut radish; finish it off with fresh dill weed and a slight drizzle of red wine vinegar and serve.

Spiraled radishes, cucumber, and fresh dill on bread.

Recipe tips

  • The kind of bread you choose isn’t critical – just make sure it’s fresh
  • Slice the crusty bread into thick slices, thin slices or in half
  • Don’t overload the bread with toppings

Serving suggestions

You can make these in advance or, if you’re hosting a dinner party or buffet, set up a Bruschetta Bar! Simply season and toast bread, then offer all the wholesome ingredients and fresh herbs in small bowls on the side. This allows your guests to create their own classic bruschetta recipe!

Vegetarian Bruschetta Toppings on platter.

The beauty of these bruschetta options is that they are ideal if you’re on a plant-based diet; they are well-balanced with just enough seasonings, and make a perfect appetizer! 

Vegetarian Bruschetta Toppings on baking sheet.

Vegetarian Bruschetta and Toppings

A collection of diverse ways to prepare vegetarian bruschetta
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Course: Appetizer, Bread, Brunch, Main Course
Cuisine: Various
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 8 servings
Author: Anecia Hero

Ingredients 

  • 1 fresh French bread loaf
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 ounces Rondele Garlic & Herb Cream Cheese
  • 2 tablespoons Kerrygold butter (unsalted), room temp
  • ½ teaspoon extra virgin olive oil (for cheese mixture)
  • fresh arugula or spring mix

Instructions 

  • Preheat oven to 400℉; place parchment sheet on baking dish; set aside
    Take butter out of refrigerator and allow to come to room temperature
    2 tablespoons Kerrygold butter (unsalted), room temp
  • Using a serrated knife, slice bread into ¼" inch slices on the diagonal
    1 fresh French bread loaf
  • In a small mixing bowl, combine olive oil, salt and pepper
    ¼ cup extra virgin olive oil, 1 teaspoon salt, ¼ teaspoon ground black pepper
  • Using a pastry brush, brush oil mixture over on side of each bread slice; place oiled side up on baking dish; bake on middle oven rack for 5-7 minutes, or until the bread slices are slightly crisp on top; remove from oven and set aside
  • In a separate medium mixing bowl, combine the garlic infused cream cheese, the room temperature butter and a little olive oil; combine well; spread a thin layer of this mixture on the oiled side of each bread slice
    8 ounces Rondele Garlic & Herb Cream Cheese, 2 tablespoons Kerrygold butter (unsalted), room temp, ½ teaspoon extra virgin olive oil (for cheese mixture)
  • Place a small amount of arugula or Spring mix on each slice
    fresh arugula or spring mix
  • Top with your selection of toppings and finish with a light splach of acid (see topping ideas in the post here:
    https://smartypantskitchen.com/vegetarian-bruschetta-toppings/
  • Plate and serve at room temperature

Notes

Slice the vegetables 
I recommend using a mandolin or spiral slicer for the veggies. You want them super thin.
Finishing acid
This is optional, but it brightens the flavors! A little squeeze of fresh lemon juice, lime juice, or red wine vinegar
How to make pickled red onions
I like to use pickled red onions on some of these. Here’s how to make it: 
Thinly slice red onion; I use a mandolin on 3mm which is 1/18″ inch.
In a saucepan, combine 1 cup sugar, 1 cup of apple cider vinegar and a pinch of salt. Cook over medium heat until sugar is dissolved. Pour the dressing over the sliced onions, cover and refrigerate for 4 hours. Transfer to a glass jar for later use.
Building the Bruschetta
Here’s how I layer my vegetarian bruschetta:
  1. Slice bread; lightly oil and bake
  2. Smear cream cheese mixture on oiled side of toast
  3. Add arugula
  4. Add avocado, cucumbers, etc
  5. Sprinkle with vegetarian cheese
  6. Finish with an acid, sesame seeds or finely chopped nuts
Click on original post for topping ideas

Nutrition Estimate

Serving: 1servingCalories: 184kcalCarbohydrates: 3gProtein: 1gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 38mgSodium: 468mgPotassium: 2mgFiber: 0.02gSugar: 0.01gVitamin A: 88IUCalcium: 1mgIron: 0.1mg
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