bruschetta is a classic italian appetizer that can be enjoyed any time of year. but if you’re looking for a vegan option that’s free from oil, this bruschetta with parsley will be your new favorite! it combines fresh tomatoes and parsley with garlic and onion, plus some fruity and acidic balsamic vinegar to create the perfect balance of flavors.
also, try sprinkling some nutritional yeast on top. it adds a cheesy flavor that will take your bruschetta to the next level.
plus, it comes together in just 25 minutes – making it an ideal weeknight meal or party snack.
What is bruschetta
bruschetta is a traditional italian antipasto (starter) dish made of grilled bread rubbed with garlic and topped with olive oil and salt. it’s usually served with a topping of tomatoes, herbs, onion, cheese, mushrooms, or other vegetables.
if you’re looking for something tasty and easy to make, why not give bruschetta a try? this appetizer is the perfect accompaniment to your favorite glass of vino, or a delicious italian-style meal!
can you use parsley in bruschetta instead of basil?
bruschetta can be easily customized to suit any taste. parsley has a slightly different flavor than basil that is still complementary to the other ingredients of bruschetta. it is often used as an alternative to basil in many recipes.
trust us, this simple yet flavorful dish will make you go “mama mia!” – so why not give it a try tonight?
ingredients
- 4 large tomatoes diced
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 loaf crusty bread
instructions
- preheat your oven to 350°F (175°C).
- slice the bread into 1/2-inch thick pieces and place them on a baking sheet. Toast the bread in the preheated oven for 10 minutes or until lightly golden.
- in a mixing bowl, combine the diced tomatoes, chopped onion, minced garlic, chopped parsley, balsamic vinegar, salt, and black pepper. mix well to combine.
- once the bread has toasted, remove it from the oven and let it cool slightly.
- top each slice of bread with a generous spoonful of the tomato mixture, spreading it out evenly.
- serve immediately and enjoy!
notes
How did ours turn out?
here’s a picture of how this oil-free bruschetta with parsley turned out for us when we tested it:
One Response
I just wanted to drop by and thank you for sharing this recipe! I tried making it and it was absolutely delicious. The instructions were clear and concise, and the dish turned out exactly as I had hoped it would. I appreciate that you included tips and substitutions for certain ingredients, as it allowed me to make the recipe my own.