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Vegan Baguette Bruschetta 4 Ways

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Sourdough Baguette

  • Tomato Salsa

  • Button Mushrooms

  • Thyme

  • Rosemary

  • Garlic

  • Fresh Green Peas

  • Mint

  • Olive Oil

  • Mixed Olives

  • Lemons

  • Black Pepper, to taste

  • Salt, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. To prepare the bruschetta first cut the baguette into desired thickness slices and layer with olive oil on both sides and then toast on a hot skillet, doing both sides evenly till golden brown.

  2. For the toppings start with the mushrooms. Warm some olive oil in a skillet and then fry the mushrooms with thyme, rosemary adding salt and pepper to taste till done to desired consistency.

  3. For the olives topping mix the olives with salt, pepper, olive oil and lemons in a bowl adding rosemary and thyme to taste and then mixing together well to ensure the coating is even.

  4. For the green peas topping blanche the fresh peas for 60 seconds and then mix in a blender with some garlic, mint, olive oil, lemon juice, black pepper and salt and blend till chunky.

  5. For the tomato topping simply keep the salsa ready for topping the warm baguette.

  6. Layer each piece with the toppings and serve!

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