Bright and light and loaded with summery veggies, this Vegetable Bruschetta is an Italian starter classic. Easily served as appetizer with wine and spirits. Making it is very easy and fast, also super delicious!
Vegetable Bruschetta is very nice appetizer for a delicious start of the night.
It has very different variations. It can be made with classical Pesto sauce and served with cured meats such as Serrano and Umberto.
This vegetarian bruschetta is one of the numerous variations of the Bruschetta. Bruschetta itself is an antipasto that translates as a starter dish.
The dish originated from Italy and consisted of bread grilled and topped with olive oil and salt.
Bread might also be rubbed in garlic and could feature any of the following toppings: tomato, beans, cheese, or cured meat.
The Vegetable Bruschetta features vegetables as its preferred toppings and the bread is slathered with a Dijon mustard sauce and finishes off with a chili mayonnaise sauce.
If you’d like to completely transform this dish from vegetarian to vegan, instead of Crème Fraiche, Cashew Butter can be used. As well as instead of using mayonnaise, vegan mayonnaise can be used.
Of all these toppings, the tomato bruschetta is the most popular and it is usually served as a snack or appetizer.
Another interesting variation of bruschetta is the one that is popular in the Abruzzo region of Italy.
This type of bruschetta made with a salame called ventricina uses raw pork products and spices encased in the pig bladder. The grilled bread slices then take the paste.
Develop your own flavor
This recipe is completely customizable and adaptable. Although we used tomatoes, asparagus, and arugula to provide depth of flavor, consider customizing the recipe to include roasted tomatoes.
You may also try adding shredded carrots for extra crunch, basil or other fresh herbs for an earthy flavor, onions – sweet onions, or keep it light with assorted fruits.
Also consider adding cheese such as Parmesan Cheese which is an Italian type of cheese that is made from cow milk.
The cheese adds a nice flavor to the tart and is best used as freshly grated cheese. This is because it melts better than the pre-grated type.
This type of bruschetta was developed as a way of preventing the bread from going stale. The bruschetta is also eaten in Tuscany and is known as Fettunta, served without any toppings.
Origin of Vegetable Bruschetta
Bruschetta is a dish of Italian origin. History shows that the first bruschetta was made in the 15th century. However, there are records to show that the dish originally started in Ancient Rome.
Its origin in Ancient Rome was associated with the activities of olive growers who bring their olives to a local oil press to have a sample of their newly pressed oil tasted on a slice of bread.
The origin of bruschetta in Rome was also confirmed by the analysis of the word Bruschetta.
The root word, from which Bruschetta was formed, came from a Roman dialect verb, bruscare, which means to toast or roast over coals.
Key Ingredients Needed For This Recipe
Seeing as the topping for this bruschetta are vegetables, you will need a lot of tomatoes, peppers, onions (optional), and spices such as black ground pepper. Kosher salt or sea salt and fresh basil or parsley, if desired.
How to Store the Vegetable Bruschetta
The vegetable bruschetta is a combination of two food types, bread (bruschetta) and toppings (vegetable). It is important to make this distinction when you are about to store the dish.
If the toppings and bread have not been combined, you should store them separately.
If the bread is already grilled or toasted, it can only stay fresh and edible for about two hours if you wrap it up in foil.
After two hours, it starts to become hard and inedible and not suitable for the vegetable bruschetta. At this point, you are better off getting a new loaf of bread.
As for the toppings, you can store them by refrigerating or freezing. However, storing the vegetable bruschetta when the toppings have been combined with the bread doesn’t work well.
The moisture from the tomato causes the bread to become soggy and this creates an unpleasant mush on the bread.
More Recipes To Enjoy
After trying this delicious Vegetable Bruschetta, we recommend trying one of the recipes listed below.
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- 8 pcs Sliced Italian or French bread
- 16 pcs Green Asparagus
- ½ Green Bell Pepper
- ½ Yellow Bell Pepper
- 3 oz Sour Cream (Creme Fraiche)
- 20 pcs Cherry Tomatoes
- 4 oz Arugula
- Salt and Pepper to taste
- 1 Egg Yolk
- 1 tablespoon Dijon Mustard
- 1 tablespoon Olive Oil
- 1 teaspoon Sriracha Sauce Adjust to taste up to 1 Tbsp
- Grill the bread to your liking. Cut the bell peppers length wise about 6 lengthy stems each pepper. Blanch the asparagus. Seasoned all vegetables with salt and pepper and air fry for 5-6 minutes. Spread Creme Fraiche (or sour cream)on top of grilled breads. Next top the veggies on the bread.
- For the chili mayonnaise, whisk egg yolk and Dijon mustard together. Slowly add the Olive oil and continue whisking. After getting homogenous texture, add Siracha sauce. Then spread on top of the assembled bruschetta.
I made this bruschetta over the weekend and it was a hit with everyone! I’ll definitely be making it again soon!
Thank you, Tayler!
Yum!! That chili mayo is so tasty. Can’t wait to make this again for our next cookout.
THANK YOU, MJ
Such a classic starter and I love the addition of asparagus. So light and refreshing.
Thank you, Amanda
This recipe was a hit at our happy hour get together! The flavored mayonnaise was amazing!
Love the idea of including so many delicious veggies on bruschetta! Perfect way to use up that summer produce.