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Easy Vegan Bruschetta

Updated: Jul 25, 2023

Bruschetta is a classic Italian appetizer and I love to serve it alongside any Italian meal or even with salad as a light mid-day meal. It takes very little effort and time if you use store-bought bruschetta sauce, and it's full of flavour.

I have used Zengarry's Sun-dried Tomato & Basil cashew cheese for this version, but it works equally well with several Zengarry cheeses including the Garlic & Fine Herbs and our Creamy Swiss flavours.


1 fresh baguette, sliced

1 package of Fauxmagerie Zengarry Sun-dried Tomato & Basil cheese

1 package of your favourite Bruschetta sauce

1 garlic clove

Olive oil

Fresh basil

Freshly ground pepper


  1. Preheat the oven to 400 degrees F.

  2. Brush baguette slices with olive oil on both sides and place them on a baking sheet.

  3. Bake baguette slices for about 5 minutes on each side until they are crispy and lightly browned.

  4. Remove baguette from the oven and let it cool for a few minutes until you can comfortably handle them.

  5. Rub each piece of baguette with the garlic clove.

  6. Spread a generous layer of Fauxmagerie Zengarry Sun-dried Tomato & Basil cheese on each slice of baguette.

  7. Top the cheese with a spoonful of Bruschetta sauce.

  8. Garnish each slice of Bruschetta with chopped fresh basil, freshly ground pepper and a drizzle of olive oil.

  9. Serve warm.


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