You will love this healthy and naturally vegan bruschetta recipe. It comes together quickly with only 6 ingredients including juicy tomatoes, fragrant basil, and chopped olives. Piled on crispy bread, this is an easy, wholesome, and quick, lunch or vegan appetizer!

A bruschetta on a blue plate on a gray background.

Like my tomato basil salad, today’s recipe highlights this classic summer tomato and basil combination but in bruschetta form. It makes a wonderful light lunch, perfect appetizer, or anytime snack you can feel good about. This easy vegan bruschetta is even simpler to make than my salad with fewer ingredients, and no cheese—so vegan, yay!

According to La Cucina Italiana, “Traditional bruschetta (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with the classic combination of extra-virgin olive oil, fresh tomatoes and salt.”

This twist on the classic Italian appetizer takes these central ingredients and adds briny olives and gorgeous green basil. Enjoy even more tang? Finish the tomato basil bruschetta with a drizzle of balsamic reduction.

If you enjoy vegan recipes like this roasted summer beet salad with olives, crockpot brown rice with scallions or hummus, you’ll love this bruschetta!

This Bruschetta Is:

Easy to prep
Made with only 6 fresh ingredients
Naturally vegan
Finger food that never looked so pretty
Another wonderful tomato recipe for all those summer tomatoes
Ready in under 15 mins
A hearty, wholesome, and satisfying dish
Loved by kids and adults alike
An easy appetizer—perfect for summer entertaining

Several pieces of bruschetta on three different small plates on a gray table.

6 Ingredients & Possible Substitutions

See recipe card for exact amounts.

Fresh tomatoes: I like to use whichever tomatoes are the most fragrant and ripe. I’ve used Roma tomatoes, heirloom tomatoes, juicy cherry tomatoes, really any tomatoes that are at their peak.
Fresh garlic: The best thing about this recipe is all the fresh flavors. The raw garlic adds punch and pungency to this great appetizer.
Olives: Use your favorite type of olive. Kalamata olives are great as are buttery Castelvetrano olives. The olives add a nice acidity and tang so no need for balsamic vinegar.
Fresh basil: For the best flavor use fresh basil leaves. Dried basil will also work in a pinch or you can substitute a 1/2 teaspoon or so of dried oregano or thyme. You can also use other fresh herbs like Italian parsley, chives, or tarragon.
Olive oil: Use a good quality extra virgin olive oil. I always use California olive oil simply because it is fresher than imported olive oils.
Rustic bread: I think a dense artisan loaf makes the best bruschetta but a toasted baguette also works. You can use other types of bread like sourdough bread.

All the ingredients to make vegan bruschetta including tomatoes, bread, and more.

Mix Together in 1 Bowl

There are hardly any instructions to give you—just throw everything together in a mixing bowl and combine. It’s that easy. Season with kosher salt or sea salt and fresh ground black pepper to taste.

All the ingredients to make vegan bruschetta chopped and placed in a black bowl.

All the ingredients to make vegan bruschetta mixed together in a black bowl.

Make the perfect crispy bread. Arrange the slices of bread on a baking sheet and brush with a generous amount olive oil.

Four slices of bread golden brown and toasted on a baking sheet.

4 slices of bread on a baking sheet after being toasted. One is topped with a bruschetta mixture.

Toast the bread under the broiler. I like to put the baking sheet in the middle of the oven so the edges don’t burn before the top gets crisp. The broiler is perfect for toasting. It gets the outside of the bread crisp and golden brown while the inside still stays a little soft.

*CHEF’S TIP: If you have the grill going, grill the bread instead of broiling it for a lovely smoky flavor.

Let the toasted bread cool a couple of minutes and then rub with a whole garlic clove and sprinkle with salt. Top with a tablespoon or more of the bruschetta mixture. Serve right away or the bread will get too soggy.

If you have leftover tomato mixture, store in an airtight container in the fridge for up to 3 days.

FAQ: Can I Make This Ahead Of Time?

You can toast the bread up to a day in advance and keep it in an airtight container at room temperature for up to a day. The tomato mixture can be made up to 3 hours in advance and left to marinate, covered, on the counter.

A piece of bruschetta on a plate with another piece on a separate plate behind it.

Several appetizers on a table including pizza, bruschetta, and hummus.

FAQ: Can I Use A Different Kind Of Bread?

Absolutely! While rustic bread provides a sturdy base, you can experiment with other types like sourdough, ciabatta, or even a French baguette. Just keep in mind that denser breads might need a bit longer under the broiler. I’ve never tried this with gluten-free bread, but if you do please leave me a comment and let me know how it goes.

FAQ: Can I Use Other Vegetables?

Definitely! This recipe is versatile. Consider adding diced bell peppers, thinly sliced zucchini, or even some baby spinach to the tomato mixture for extra flavor and texture.

I can’t wait for you to try this recipe! The crunchy bread, ripe tomatoes, and fresh basil—it is seriously one of our favorite appetizers. The next time you need a quick and tasty appetizer give it a try, it is absolute perfection.

When you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @katesbestrecipe on Instagram. I LOVE seeing your creations! 🍅 Happy cooking!

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