Low Sodium Vegan Bruschetta Cups

Total time37 min

Prep time15 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the cups

12 slices vegan bread, crusts removed
Dutch Country Potato Bread, 2 pk./20 oz.
See all
3 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the bruschetta topping

1 ½ lbs ripe roma tomatoes (about 5–6), seeded and finely diced
2 cloves garlic, minced
¼ cup fresh basil leaves, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly brush both sides of each bread slice with olive oil and season one side with a pinch of salt.
2
Press each oiled bread slice firmly into a cup of a standard 12-cup muffin tin, gently pleating the edges so the bread conforms to the cup shape without tearing. Bake for 10–12 minutes, until the cups are golden at the edges and firm to the touch. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!