Bruschetta caprese

Experience the taste of Italy with this classic Bruschetta Caprese—crusty garlic-rubbed bread layered with juicy cherry tomatoes, briny olives, creamy vegan mozzarella, and fresh basil. Drizzled with extra virgin olive oil and a sprinkle of oregano, it’s a bright, flavorful appetizer or light meal that captures the essence of Mediterranean cuisine—entirely plant-based.

Print the recipe

Ingredients

SERVINGS:

Calories: 1465 Protein: 36 g

FOR THE BRUSCHETTA

1.0 loafs talian bread, cut into 4 slices
1.0 cloves of garlic

FOR THE DRESSING

1.0 cups cherry tomatoes
15 black olives
1.0 cup vegan mozzarella cheese, sliced
.5 tsp. oregano
.5 tsp. salt
3.0 tbsp. extra virgin olive oil
fresh basil leaves

Preparation

Cut 4 slices of bread about ¾ inch thick.
Rub a clove of garlic on the bread slices for flavor.
Heat a non-stick pan over medium heat. Lightly brush the bread slices with a little olive oil and toast them on both sides until crisp and lightly browned.
Dice the cherry tomatoes and combine them with the black olives.
Add chopped fresh basil, oregano, and a pinch of salt, then drizzle it with extra virgin olive oil and mix together.
Add your slices of plant-based mozzarella cheese and arrange the mixture on your sliced bread. Enjoy your bruschetta alla caprese!