Traditional Italian Bruschetta

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Prep Time: ~20 minutes; Cook Time: NA


  • 3-5 cloves of garlic, roasted and crushed
  • extra virgin olive oil
  • fresh basil, sliced
  • Vine-on or Roma tomatoes, seeded and chopped
  • Vegan mozzarella, fresh grated
  • Balsamic glaze (or balsamic vinegar and brown sugar to make your own)


  • Preheat the oven to 375F.
    • Chop the ends off 3-5 garlic cloves and peel the outside paper.
    • Place in a piece of tin foil, and drizzle with olive oil.
    • Roast the garlic for 30-40 minutes until it is slightly brown, but not burnt. While you roast the garlic, prep the rest of the ingredients.
  • Chop the tomatoes in half and scoop out the guts.
    • Slice the tomatoes into strips and then cut them into small square pieces.
  • Rinse ~8 large leaves of basil.
    • Roll the basil leaves and chop them into small slices.
  • Mix the basil and tomatoes.
  • Once the garlic is done roasting, crush it and then mince the firm parts.
  • Combine the crushed garlic with the tomato and basil mixture.
  • Place small spoonfuls of the mixture on olive oil drizzled baguette slices or mini crackers/ crostinis.
  • Lastly, drizzle with balsamic glaze.

Enjoy! Mangia! Mangia!