Traditional bruschetta has lots of oil added to blend the flavors together. I prefer to not use oil as it is not a health promoting product. I instead add vegan cheese to give it that rich and creamy mouth feel.
For this recipe I used Follow your Heart mozzarella cheese because I could cut it into nice little squares but honestly it does not add much flavor. If you really want an amazing flavor pop, use Chao cheese and cut the pressed slices into cubes.
I served this vegan bruschetta with my Macadamia Encrusted Chick’n and it made the perfect side to that wonderful dish.
This recipe is adjusted to my families personal taste so feel free to adjust the ingredients to fit your taste preferences.
Products I use in this Recipe
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- I used Follow your Heart mozzarella cheese because I could cut it into nice little squares but honestly it does not add much flavor. If you really want an amazing flavor pop use Field Roast’s Chao cheese and cut the pressed slices into cubes, YUM.
- I prefer to use a sulfite free red wine vinegar but the brand is not important, just what you like.
- I prefer to cook oil free when possible. To achieve crisp bread without oil I use a silicone baking sheet.