Vegan Bruschetta Cups
These little toasted cups are the kind of appetizer that disappears from the platter before you even get a chance to set it down properly. Ripe Roma tomatoes, fresh basil, garlic, and a splash of balsamic vinegar come together into a bright, punchy topping that tastes like summer in every bite. The genius move here is pressing olive-oil-brushed bread slices directly into a muffin tin and baking them until golden — no special equipment, no fuss, just perfectly crisp little vessels ready to hold all that juicy goodness. Using a slotted spoon to fill the cups keeps them from going soggy, so every single one stays crunchy right through to the last bite. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required — just straightforward, crowd-pleasing food that happens to be completely free of animal products. A sprinkle of flat-leaf parsley over the top adds a fresh finishing touch that makes them look as good as they taste. This recipe makes six servings, so it's ideal for a dinner party starter or a casual weekend snack spread.
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Learn more →Ingredients
6 servings
For the cups
- 12 slices vegan bread, crusts removed
- 3 tbsp olive oil
- ¼ tsp salt
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
- 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.
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