Vegan Bruschetta Recipe

Make dough

In a large bowl, sprinkle active dry yeast and sugar over warm water (about 105–115°F / 40–46°C). Let sit 5–10 minutes until foamy. Add flour, salt, and olive oil. Stir to combine until a shaggy dough forms.

Knead & rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours or until doubled.

Shape & second rise

Punch dough down, shape into a small loaf or a tight rectangle about 8–9 inches long. Place on a parchment-lined baking sheet, cover, and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 425°F (220°C). Optionally slash the top. Bake 20–25 minutes until golden brown and hollow-sounding when tapped. Cool completely on a rack before slicing into 10–12 slices for bruschetta (about 1/2-inch thick).

Toast slices

Lightly brush both sides of each slice with a little olive oil. Toast under a broiler or in a skillet over medium-high heat until golden and crisp, about 1–2 minutes per side. Set aside to cool slightly.

Make pesto by combining basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, stream in olive oil until emulsified. If the pesto is too thick, add up to 1 tablespoon water to reach a spreadable consistency. Taste and adjust salt, pepper or lemon.

Prepare avocado

Halve, pit, and scoop avocados into a bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mash with a fork to a chunky, spreadable consistency. Adjust seasoning to taste.

Prepare tomato mix

In a separate bowl, combine halved cherry tomatoes, finely diced red onion, sliced basil, 1/2 tablespoon lemon juice, 1/2 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp red pepper flakes. Toss gently to combine and let sit 5 minutes to meld flavors.

Assemble bruschetta

Spread about 1 tablespoon of vegan pesto onto each toasted bread slice. Spread or dollop 1–2 tablespoons of mashed avocado over the pesto. Top with a spoonful (about 1–2 tablespoons) of the cherry tomato mixture. Finish with a small basil chiffonade, a light drizzle of olive oil if desired, and a pinch of salt or red pepper flakes for heat.

Serve

Arrange bruschetta on a platter and serve immediately so the bread remains crisp. Leftover components (pesto, avocado mix, tomato mix) can be stored separately in airtight containers in the refrigerator for up to 2 days (avocado may brown).