Recipe: Traditional Italian Bruschetta

Traditional Bruschetta

Hello everyone,

Today a few of my friends are hosting a game night. I offered to bring an appetizer since the hosts are graciously handling the main the course – a DIY pasta bar!

Keeping with the Italian food theme, I’ve opted to bring a quick and easy traditional Italian bruschetta with a drizzled balsamic glaze and freshly grated vegan mozzarella cheese.

I promise this is a simple, but delicious treat that’s easy to whip up for your next potluck or hostess event.Full recipe and instructions are below.

Mangia! Mangia!


P.s. My apologies for the slightly grainy photos. I had to take them with my iPhone rather than my Nikon for this post.



Recipe: Traditional Italian Bruschetta


  • 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!