Classic Bruschetta and Variations

By the Gracious Vegan

Find all sorts of ideas for delicious oil-free bruschetta in this post. I start with classic tomato bruschetta, followed by a long list of toppings that can be mixed and matched. Even the crostini can be made without oil. With this post, no two days of bruschetta need to exactly the same!

Oil-free Bruschetta Toasts

Makes 10 bruschetta toasts—can be adjusted up or down

Mix or whisk the following ingredients together in a small bowl to create a thin sauce.

• 1.5 Tablespoons water

• 1 Tablespoon tahini

• Pinch of salt

• Pinch of garlic powder

Preheat a large non-stick skillet and/or a griddle. Brush bread on both sides with the tahini-water mixture.

• 10 slices of great bread. Breads called “battards” work well. French bread too. (Italian and ciabatta loaves tend to have too many air holes.) I look for whole-grain breads.

Pan-fry the slices on the first side. When they are just brown, flip them over. Once the other side is brown, they are ready to use.

Classic Tomato Bruschetta Topping

Makes enough for 10-12 bruschetta

Note that chopping the basil and parsley in the food processor, then the garlic and shallots, works well. I prefer them minced like this.

Gently stir the following ingredients together in a bowl.

• 2 cups chopped fresh tomatoes (red, yellow, or multicolored)

• 1/4 cup chopped fresh basil

• 1/4 cup chopped fresh parsley

• 2 cloves garlic, chopped or minced

• 1 Tablespoon chopped or minced shallots

• 2-3 teaspoons balsamic vinegar

• 1 teaspoon tahini

Serve on oil-free bruschetta toasts.

More Bruschetta Spreads, Toppings, and Drizzles for Mixing and Matching

Spreads

• Gracious Vegan Ricotta Cheese

• Olive Tapenade

• Muhammara

• Better-Than-Store-Bought Hummus

• Caponata

• No-Oil Vegan Basil Pesto

• Any white bean spread

• Softened seasoned beans or chickpeas

• Avocado

• Roasted red pepper

Toppings

• Roasted butternut squash (try with ricotta and sautéed sage)

• Sun dried tomatoes (try with ricotta and Greek olives)

• Grilled or broiled eggplant (try with pesto or tapenade)

• Thinly sliced celery (try with avocado, scallions, and walnuts)

• Greek olives (try with roasted red pepper and capers)

• Pickled red onions

• Nuts and seeds (roasted if possible)

• Sautéed white beans, garlic, and rosemary

• Sautéed mushrooms, garlic, thyme, balsamic

• Sautéed grated zucchini and garlic

• Sautéed spinach, garlic, and white bean

• Microgreens, fresh parsley, basil, cilantro, etc.

Drizzles

• Balsamic vinegar (your choice of flavor) or balsamic glaze

• Pomegranate molasses

• No-oil Vinaigrette