Vegetarian Bruschetta and Toppings

Vegetarian Bruschetta Toppings on baking sheet.

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5 from 1 vote

Vegetarian Bruschetta and Toppings

A collection of diverse ways to prepare vegetarian bruschetta

Prep Time10

Cook Time7

Course: Appetizer, Bread, Brunch, Main Course

Cuisine: Various

Servings: servings

Calories: 184kcal

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:

Slice bread; lightly oil and bake
Smear cream cheese mixture on oiled side of toast
Add arugula
Add avocado, cucumbers, etc
Sprinkle with vegetarian cheese
Finish with an acid, sesame seeds or finely chopped nuts

Click on original post for topping ideas

Nutrition