Who doesn't love simple Italian antipasti? Vegan bruschetta with pesto, tomato and rocket salad is the perfect snack on a lazy day or as a quick starter to throw together when your guest arrives. This super easy recipe is packed with Italian fresh summer flavours and done in just a couple of minutes. Great as a starter, snack or side dish and a perfect party snack for your guest.
Make your own vegan pesto in just 5 minutes. Check out our recipe for vegan pesto here.
You need:
2 tablespoons olive oil divided
1 french baguette sliced
300 grams of cocktail tomatoes halved or diced
3 cloves garlic minced
6-8 fresh basil leaves chopped
3 tablespoons of vegan pesto
1/2 teaspoon of sea salt
A handful of rocket salad
½ teaspoon freshly ground black pepper
Fresh basil for garnish
How you make them:
Preheat the oven to 200 degrees Celsius.
Place baguette slices on a baking pan and brush the tops of bread slices with 1 tablespoon of olive oil.
Toast baguette slices for 5-6 minutes or until lightly browned around the edges.
When the baguette slices come out of the oven. Take 1-2 of the garlic cloves and rub them gently over the baguette slices. If you wish to have a stronger garlic flavour, just rub more garlic on the baguette.
Spread the pesto onto the baguette slices in an even layer.
Mix 1 tablespoon olive oil, the diced or halved cocktail tomatoes, 1 minced garlic clove, and black pepper in a bowl.
Spoon tomato mixture onto baguette slices and add the tomato mixture.
Top with the rocket salad and season with sea salt.
Serve directly as a snack, mingel food or as a starter. You can also add red onion or cucumber if you want to switch it up sometimes or if you want to make different varieties at the same time.
