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  • Payton Pinsky

Homemade Bruchetta with Vegan Parmesan

Having so much fresh produce from my garden has turned me into quite the chef! This bruchetta recipe was so easy to make and is a perfect snack for at home, or to bring to a gathering (when we are allowed to have those again). This blog post will actually feature 2 recipes, since I used a homemade vegan Parmesan to mix in with this delicacy. You can always opt for store bought parm if you prefer. The ingredients list below will be for 8 slices like the photo, so adjust as needed for serving sizes. Let's get cooking!

Bruchetta Ingredients: 3 Roma Tomatoes

3 Large Basil Leaves

3 Tbs Minced Garlic

2 Tbs Balsamic Vinaigrette

2 1/2 Tbs Olive Oil

Juice of 1/2 a lemon

Dried Oregano

Salt and Pepper to taste

2 1/2 Tbs Vegan Parm

Parmesan Ingredients: 1/2 Cup Raw Cashews

2 1/2 Tbs Nutritional Yeast

Garlic Salt

1-2 Tbs Hemp Seeds (optional)

  1. To make your Parmesan, add all ingredients to a food processor or high powered blender. Pulse together until cashews resemble Parmesan crumbles. This can be refrigerated for up to 3 weeks.

  2. To make your Bruchetta, get out a large mixing bowl. First, cut your roma's in half and scoop out some of the wet seedy insides (see photo). Dice your roma's and add to your bowl.

3. Finely chop your basil and add it in with your tomatoes. Mix in the rest of your ingredients and set in the fridge to marinate. Give it about an hour to really let your flavors sink it. If short on time (or you just can't wait to dig in), give it at least 5-10 minutes. Serve on toasted french bread slices and enjoy!

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