These little vegan bruschetta make perfect Christmas canapés and they couldn’t be easier to make!
I can never resist cutting things into Christmassy shapes at this time of year so when I was planning my canapés selection I couldn’t resist making my vegan bruschetta just a little more festive!
I haven’t given a yield for this recipe because it depends how large your cookie cutter is and how big your slices of bread. I managed to cut 4 trees out of a slice of bread and my tomato sauce covered 36 trees with some to spare!
- Thinly sliced bread
- A tin of chopped tomatoes
- A jar of vegan pesto
- Some basil leaves
- A little olive oil
- salt and pepper
- You will also need
- a Christmas Tree cookie cutter, a pastry brush and a lightly greased baking sheet, a wire cooling rack
- Preheat your oven to 200C
- Use the cookie cutter to cut Christmas tree shapes out of your bread
- Brush lightly with olive oil and place them on the greased baking tray in your preheated oven
- Bake for about 5 minutes until lightly browned (keep checking)
- Leave to cool on a wire rack
- Pour your tin of tomatoes into a small pan and bubble away until reduced to a thick sauce (you don’t want watery tomatoes and soggy bruschetta!)
- Add a little salt and pepper to taste.
- Spread each tree with a little vegan pesto, top with a spoonful of tomato sauce and a basil leaf and serve.
You can pep these vegan bruschetta up by rubbing each tree with a clove of garlic before you bake them or by brushing them with chilli oil instead of plain. Ring the changes by using red pesto topped with steamed kale and a cherry tomato on half of your trees or leave the pesto out altogether, spread your trees with hummus and top with some of those teeny tiny tomberries you sometimes see in supermarkets – they look like little baubles!
This is the second in my mini series showcasing some vegan canapés ideas, you can see my ‘Cheesy’ Puff Pastry Diamonds here!
If you like my recipe for Vegan Bruschetta, why not pin it for later?