Italian antipasti are super easy to make and hard to beat. This recipe for vegan bruschetta with tomato, red onion, cucumber and basil is packed with fresh Mediterranean spring flavours. Great as a starter, snack or side dish and is a perfect party snack for your guest.
Who doesn't love simple Italian antipasti on a warm summer day or as a quick and easy snack to through together when your guest arrives? This recipe will surely impress your guests on any occasion!
You need:
2 tablespoons olive oil divided
1 french baguette sliced
8 Roma tomatoes diced
3 cloves garlic minced
6-8 fresh basil leaves chopped
1/2 red onion, finely chopped
100 ml cucumber cut into cubes
1/2 teaspoon of sea salt
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 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.
In a bowl, mix 1 tablespoon olive oil, diced tomatoes, 1 minced garlic clove, the red onion, cucumber cubes, torn basil leaves and black pepper.
Spoon tomato mixture onto baguette slices.
Season with sea salt and garnish with basil leaves.
Serve directly as a snack, mingel food or as a starter. You can also add rocket salad if you want to switch it up sometimes or if you want to make different varieties at the same time.
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