balsamic chick'n bruschetta

We have a new favourite – this balsamic chick’n bruschetta! When thinking of summer appetizers, one dish comes to mind before all else. Bruschetta is a fantastic appetizer or can be enjoyed as a main course! The key to good bruschetta is fresh tomatoes and basil. We have 3 different types of basil growing in the garden this year. As you could guess, we are big fans of this fantastic little herb. (Not to mention we also have 3 different types of tomatoes growing!)

balsamic chick'n bruschetta

This bruschetta can easily be made on the BBQ instead of the oven. Just be sure bread doesn’t burn as the BBQ is much hotter! To make our bruschetta more of a main course, we added some Tofurky chick’n strips and coated them in balsamic glaze. This added a whole new bite to a rather “light” dish. Hopefully, you think of this recipe for your next summer get together! It’s sure to be a family favourite. This recipe is also convenient and the tomato topping portion can be made ahead of time and stored in the fridge. We hope you love this balsamic chick’n bruschetta as much as we did and be sure to tag us in your recreations!

Check out our latest recipe here if you missed it – tempura yam tempeh sushi rolls!


Recipe by plantbasedrelationshipCourse: AppetizersCuisine: VeganDifficulty: Easy


Prep time


Cooking time




  • 4-5 roma tomatoes

  • 4-5 large fresh basil leaves

  • 1 clove fresh garlic

  • 1/2 tbsp extra virgin olive oil

  • 1/2 tsp balsamic glaze or balsamic vinegar

  • A generous pinch of salt and black pepper, add more or less to taste

  • 1 loaf of good bread, preferably a baguette style bread

  • 1 cup plant based chicken shreds, we used Tofurkey

  • 1/4 cup vegan feta style cheese

  • 1 tbsp oil for frying


  • Preheat oven to 350 degrees along with a large frying pan over medium low heat. Chop tomatoes and set in a bowl. Finely dice basil and garlic and add to bowl. Slice bread into thick slices about 3/4 inch thick.
  • Once pan is heated, add plant based chicken shreds. Lay slices of bread onto a large oven pan and place in oven for roughly 5 minutes or just until bread is crispy. Stir plant based chicken and add 1/2 tsp of balsamic glaze to the pan. Stir to fully coat chicken in the glaze. Turn off heat.
  • To the bowl with the tomatoes, garlic and basil, add 1/2 tbsp of olive oil and a generous pinch of salt and pepper. Stir to combine and scoop a generous amount onto each piece of toasted bread.
  • Use a spoon to scoop some balsamic chicken onto each piece followed by crumbling some vegan feta. For extra freshness add a final pinch of fresh basil. Serve and enjoy.

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