Fat Free Bruschetta

Fat Free Bruschetta Recipe

By Brand New Vegan


1 cup warm water

1 tsp packet of Instant Dried Yeast (2 1/4 tsp)

1 tsp Salt

1 cup White Whole Wheat Flour

1 1/2 cups Unbleached Bread Flour

3 cups Cherry Tomatoes divided

3-4 cloves Minced Garlic

1-2 Tbls Minced Onion

15 leaves Fresh Basil

2 Tbls Balsamic Vinegar

1/2 tsp Garlic Salt

1/4 tsp Pepper


1Stir yeast and water together and let bloom for 10 minutes

2Add salt and flour and mix until a wet dough forms

3Knead with a dough hook for 5 minutes until dough pulls away from sides

4Cover and let rise for 1 hr

5Form into long loaf and make a few knife slits for the gas to escape

6Place on cookie sheet and into cold oven

7Set oven temp to 375 degrees F and timer for 30 minutes

8Turn on oven and bake

9Saute garlic and onion in a few tablespoons of water or broth until softened

10Wash 2 cups of cherry tomatoes and slice lengthwise

11Add tomatoes to pan and heat slightly

12Drain tomatoes and add to a large bowl

13Wash 15 leaves of Basil and slice into ribbons

14Add Basil to bowl along with Balsamic Vinegar and stir to combine

15Add additional cup uncooked Cherry Tomatoes, sliced lengthwise

16Salt and Pepper to taste

17Let rest for at least 1 hour

18Slice bread into small pieces and drizzle bruschetta over top

19Top with Vegan Parmesan if desired and bake an additional 5-10 minutes or until toasty

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