Vegan Bruschetta

by Pia Haugseth
20 min
Vegan Bruschetta


  • 2 slices bread
  • 2 clove garlic
  • 4 tbsp olive oil
  • 1/2 tsp sea salt flakes
  • 130 g cherry tomatoes
  • 1 handful fresh basil
  • 1/4 x red onion
  • 1/4 x lemon


  1. If you have baked the olive bread in this weekly menu, use it to make bruschetta. It tastes absolutely amazing! If you have not made it, I recommend a good country bread.
  2. Heat a frying pan with olive oil and add the sliced garlic. Let it simmer a bit before you bake the bread in the pan. Bake on medium heat until the bread is crispy on both sides. Sprinkle with flaxseed salt and place the bread on a platter.
  3. Make topping. Mince tomato, basil and red onion and add to a bowl. Top with lemon juice and season with salt and pepper.
  4. Top the tomato mixture over the bread and serve immediately.