This Simple Bruschetta is made with fresh ingredients and is oil free. Typically bruschetta is made with olive oil. For this recipe, I skipped the oil and allowed the flavors of the tomatoes, garlic and basil, mixed with balsamic vinegar, do their thing with oil and marinade together.
If you’re looking to add in more whole food plant based dishes, this is a great recipe to have on hand.
You may wonder why I would wanted to skip the oil? I like to make as many dishes as I can WFPB (whole food plant based) which would mean excluding any refined oils including olive oil, canola oil, etc. The less processed fat I have in my diet the better it is for me personally. Plus I think the food taste better!
By the way, if you’re looking for something to bring to a party, this bruschetta makes for a perfect appetizer. Something that both vegans and non vegans can enjoy. For people that are going whole plant based this would work too.
Simple Bruschetta Ingredients:
- Red Onion
- Balsamic Vinegar
How do you make Simple Bruschetta (Oil Free)?
Prepare your tomatoes. If you are using cherry or grape tomatoes, slice them into small pieces. There is less water content in those types of tomatoes. Tomatoes with more water content like a Roma or beef steak tomato, you would want to remove the seeds and the juice tomato to make the bruschetta.
You want about 3 cups of diced tomatoes, which could be any type of tomato you have on hand and add to a bowl.
The next step is to add the rest of the ingredients to the tomatoes including the garlic, fresh basil, red onion, and balsamic vinegar. The bruschetta comes together very quickly and smells delicious with all the flavors blending together.
You want to stir and blend the ingredients together. You can salt and pepper to taste. The bruschetta can be served immediately or you can prepare in advance and let the bruschetta marinate in the refrigerator for 20 minutes or more for all of the flavors to come together.
Simple Bruschetta (Oil Free)… what can you serve it with?
Typically bruschetta is served on crusty sliced bread that can be baked in the oven or in the toaster. You can use whatever type of bread you like from gluten free, French or Italian bread or sour dough. I like to rub some fresh garlic on the bread after it’s warm and toasted.
You want skip bread all together? Go ahead and use vegetables as a cracker like slices of zucchini, eggplant and cucumber slices and top them off with the bruschetta.
What else can you do with bruschetta? You can make a whole meal out of it. You can add the bruschetta to a baked potato, mixed with chickpeas, and it’s super delicious. This dish is very filling, delicious and makes for a healthy dinner or lunch.
You can make this a day in advance, especially if you are planning a party. This should stay good in the refrigerator for about 5 days.
- 3 cup diced tomatoes Tomatoes of choice. Remove alll the juice and seeds from the tomatoes. Skip this step if using cherry tomatoes (3-4 large tomatoes)
- 2 tbsp minced garlic 3-4 garlic cloves
- 2 tbsp balsalmic vinegar
- 2 tbsp thinly sliced basil about 1/2 cup fresh basil
- 1/4 cup red onion, finely diced can substitute white onion
- salt and pepper to taste
- Prepare your tomatoes. If you are using cherry or grape tomatoes, slice into small pieces. Tomatoes with more water content like a Roma or beef steak tomato you would want to remove the seeds and the juice tomato to make the bruschetta. Slice into small dice. Add the tomatoes to a bowl.
- Next step is adding the rest of the ingredients to the tomatoes including the garlic, fresh basil, red onion and balsamic vinegar.
- Stir the ingredients together. Salt and pepper to taste. The bruschetta can be served immediately or you can prepare in advance and let the bruschetta marinate in the refrigerator for 20 minutes or overnight for all of the flavors to come together.
- Refrigerate for up to 5 days.