We were in the mood for a tasty light lunch and one dish came to mind.. bruschetta! With fresh ingredients and herbs picked straight from our garden, this dish really hit the spot. Topped with vegan mozzarella and a balsamic glaze we are sure it’s a recipe your whole family will enjoy!

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


  • One large French loaf or baguette
  • 2 large tomato’s (diced)
  • 1/4 of an onion (diced)
  • 2-3 cloves of garlic (minced)
  • 4 leaves of fresh basil (diced)
  • 1/2 tbsp of fresh oregano (diced)
  • 1-2 tbsp of extra virgin olive oil
  • 1 tbsp of balsamic glaze
  • A pinch of salt
  • A pinch of black pepper
  • 1 tbsp of vegan butter
  • 1/4 cup of vegan mozzarella shreds (we used Daiya cutting board)


  1. In a large bowl mix your diced tomatoes, diced onion, minced garlic, fresh basil, fresh oregano, salt, pepper, and extra virgin olive oil
  2. Set your oven to 350 degrees
  3. Slice your loaf or baguette into quarters and brush the top sides with melted vegan butter, this adds a nice crunch to your bread when toasted
  4. Typist your bread in the oven for 2-3 minutes or until it starts to brown
  5. Remove bread and top it with your bruschetta mix
  6. Sprinkle your favourite vegan mozzarella on top of your bruschetta and place back in oven for another 6-7 minutes or until cheese melts
  7. Remove bruschetta and drizzle with your balsamic glaze. Serve and enjoy!

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