Recipe- Bruschetta

I’m really picky when it comes to tomatoes. I love tomato sauce, but let’s be honest, that is nowhere near the texture or even really taste of a tomato itself. I can sometimes tolerate the little mini tomatoes if they are diced small enough. If I have a sandwich and the tomatoes are sliced so thinly that I can’t see them, then I will happily (unknowingly) eat them. Yes, I’m like a child when it comes to tomatoes. So you’re probably thinking, “Why is she giving us a recipe for bruschetta. Isn’t that like, all tomatoes!?” Yes! I’m sharing this recipe because I made it on New Year’s Eve for the first time and it was AMAZING. I immediately knew it was one of the best appetizers I had ever made. Even I didn’t expect it to be that good!

I picked up some good looking cherry tomatoes from Whole Foods and I think it really paid off.

I originally saw this recipe posted on the “Follow Your Heart” Instagram page a few days after Christmas and it just looked so good to even a tomato skeptic like me, I figured I’d give it a try.

The recipe calls for Follow Your Heart brand vegan cream cheese and parmesan shreds. Both are really tasty, but you can definitely leave the cream cheese out and still have a great appetizer. (It does add a nice depth though!) You won’t use the entire container of either, but they both are really functionable in other recipes. I like to sprinkle some of the parmesan on top of my pasta. You can put the cream cheese on bagels etc. To add a classic flair, I topped my bruschetta with a little bit of balsamic and I think it came out perfectly!


11 oz package cherry tomatoes, diced

5-10 basil leaves, chopped

1-2 large cloves garlic

Pinch of salt

Pinch of pepper

Drizzle olive oil

Follow Your Heart vegan cream cheese

Follow Your Heart vegan parmesan shreds

Drizzle balsamic vinegar

1 Baguette


Add diced tomatoes, chopped basil, garlic, salt, pepper,and drizzle of olive oil.

Mix well and let chill in the fridge for at least 1 hour.

Slice your baguette into small pieces about an inch or so thick. Spread with cream cheese.

Top with parmesan shreds. And a bit of balsamic.

Serve immediately or keep in the fridge for up to 5 days.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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