Simple & Delicious (Plant-Based) Bruschetta


I never did a lot of cooking before we moved onto the boat, and I certainly haven’t done much since! We make tons of smoothies and eat lots of fresh salads (so many that Brian actually had a nightmare about salad lol) so don’t worry – we’re still getting proper nutrients, in spite of my lack of culinary abilities (and the whole no oven thing).

Anyway, there are a few things that I actually like to make and am always happy to offer up as an appetizer when my friends are kind enough to have us over for dinner. (It's literally the least I could do). One of my favorites is my mom’s bruschetta recipe.

It’s simple, plant-based, and super easy to make, but most importantly it tastes delicious!


Here are the ingredients you’ll need:

  • Tomatoes (I like heirloom cherry tomatoes, but you can really use any kind – you’ll need about 2 pints, which is the equivalent of two small containers)
  • Garlic (I use 2 – 3 cloves, but you can always add more to taste!)
  • Basil (typically one bunch will do)
  • A baguette (sourdough or French work great!)
  • Olive Oil
  • Balsamic Vinegar
  • Salt
  • Pepper

And here’s how to make it:

The Bruschetta Mix

  • Wash and cut up the tomatoes into little cubes
  • Wash the basil, pull off the leaves, and chop ‘em up!
  • Press (or chop) the garlic
  • Mix it all together
  • Drizzle olive oil and balsamic vinegar over the top
  • Add salt and pepper (to taste)
  • Stir it all up!

The Carby Part

  • Slice up the baguette (about ¼ inch thick)
  • Drizzle with olive oil
  • Pop into the oven, toaster, or toaster oven (you want them to be crispy, but not hard)


  • Drop a scoop of the bruschetta mix on top of your crispy baguette slices
  • Eat up!

*One quick note: I usually don’t assemble the bruschetta until I’m ready to serve it. That keeps the bread from getting soggy!

Easy right? Thanks, Mom!

Jaclyn Westlake