Bloody Mary Bruschetta

Bloody Mary bruschetta is a fun, easy, naturally vegan, and super flavourful summer snack or appetizer to have with drinks.

A slight 3/4 angle shot of vegan Bloody Mary bruschetta on a white enamelware tray with a black rim. The tomato-y bruschetta is garnished with olives, celery heart leaves and parsley.
An overhead shot of ingredients for Bloody Mary bruschetta on a white background.
An up close, overhead shot of halved grape tomatoes marinating in seasoning and olive oil.
An up close, overhead shot of a wispy salad to top bruschetta that includes: celery, red onion, and parsley.

Summer simple is the name of the game with this bloody Mary bruschetta. The season is winding down. Cool air is blowing through the open windows at night. All I want to do is hang out on my porch, drink wine/coffee/tea, and eat the delicious local bounty with my people. During this extra abundant time of year, It really is all about the simple things for me.

You could serve this bruschetta with a nice dip and crudité setup and a big salad or grilled vegetables, and just call it an evening right there. It’s rustic, easy, satisfying, super flavourful, familiar, and just different enough with the bloody Mary twist.

We concentrate the tomato juices with horseradish, tamari, and garlic here. It’s umami city! Grilled ciabatta is rubbed with fresh garlic, topped with the beautiful summer tomatoes, those reduced juices, and it’s finished with a “salad” of thinly sliced celery, parsley, and red onion. Vegan “parmesan” sprinkle and other typical bloody Mary garnishes are in the mix too! There is so much going on here, but it’s all very simple to prepare.

And it’s fun! Food should always be at least a little bit fun. If you can’t stand cooking, but want to do it more often (or you’re just in a cooking rut), ask yourself why you’re not enjoying it. Are your knives dull and forcing your prep work to take forever? Get them sharpened or DIY it. Are you lacking inspiration? Go to your local library and check out some new cookbooks–it’s free! Or do you find it boring? Put on some music or a podcast while you chop and stir your way to dinner. Lately, I love The Rewatchables, The Highest Self Podcast, and Call Your Girlfriend.

I honestly get myself into spots where cooking feels annoying and tedious. It happens! When I do, I remind myself that I’m nourishing my body/soul and those that I love. The act of cooking becomes a meditative exercise that flexes my focus and loving intention muscles.

Hope that everyone has a great Labour Day weekend! We’re camping with our dogs and some friends for a few days. Cooking over live fire outdoors is the best thing. I can’t wait to get that quality time in! If you need some ideas for Labour Day cooking and simple recipes, check out my shaved zucchini salad with plums, herbs and almonds, my sweet and spicy grilled tofu with pineapple, these vegan strawberry crumble muffins, or this grilled broccoli pasta salad with pepperoncini and basil. Enjoy, everyone!

An overhead shot of tomato reduction in a small stainless skillet.
An overhead shot of split open ciabatta baguettes that have been grilled with char marks.
A hand is putting garnishes on top of Bloody Mary bruschetta.
Overhead shot of vegan Bloody Mary bruschetta on a white enamelware tray with a black rim. The tomato-y bruschetta is garnished with olives, celery heart leaves and parsley.
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Bloody Mary Bruschetta

Bloody Mary bruschetta is a fun, easy, naturally vegan, and super flavourful summer snack or appetizer to have with drinks.
PREP TIME20 mins
COOK TIME10 mins
Marinating Time30 mins
TOTAL TIME1 hr
Diet Vegan, Vegetarian
Servings: 8 -10
Author: Laura Wright

Ingredients

Bruschetta

  • 3 cups grape or cherry tomatoes, cut in half (or quarters—depending on size)
  • 2 teaspoons prepared horseradish
  • ½ teaspoon tamari soy sauce
  • sea salt, to taste
  • 2 cloves garlic, divided
  • 1 stick of celery, very thinly sliced
  • ¼ cup thinly sliced red onion
  • small handful flat leaf parsley leaves, roughly chopped
  • 1 teaspoon virgin olive oil
  • 1 ciabatta baguette, sliced open lengthwise

To Garnish

  • sliced green olives
  • pepperoncini peppers
  • thin slices of jalapeno
  • sliced dill pickles
  • extra parsley or fresh basil
  • vegan “parm”

Instructions

  • In a large bowl, combine the tomatoes, horseradish, tamari, and salt. Take one of the garlic cloves and finely grate it with a Mircroplane into the bowl. You could also mince it very finely with a knife and just add it to the tomatoes after. Toss the tomatoes to combine. Let the tomatoes sit for 30 minutes.
  • While the tomatoes are marinating, in a medium bowl, combine celery, red onion, parsley, and olive oil. Toss to coat evenly and set aside.
  • Once the tomatoes have marinated for 30 minutes, strain all of the accumulated juice into a small skillet or saucepan. There should be about ¼ – ⅓ cup of liquid. Place the skillet/saucepan over medium heat on the stove and bring to a simmer. Reduce the tomato juice mixture down to roughly 2 tablespoons and remove from the heat. Set aside.
  • Grill, broil, or toast the ciabatta until golden and crispy. Cut the toasted ciabatta into 12 even pieces. Cut the remaining garlic clove in half crosswise. Rub the cut surfaces of the ciabatta pieces with the garlic clove and then place on a platter.
  • Lightly brush each piece of ciabatta with the reduced tomato mixture. Then, spoon the tomatoes onto each piece of ciabatta. Top each bruschetta with a little tangle of the celery/onion/parsley salad. From here you can top the bloody Mary bruschetta with whatever garnishes you like. I went with pepperoncini peppers, olives, and vegan “parmesan.” Enjoy immediately!

Notes

  • If your cherry or grape tomatoes are large, cut them into quarters so that they’re easier to eat once they’re perched on top of the bread.
  • To make this soy-free, use coconut aminos instead of the tamarind and double check the ingredients of your bread.

Overhead shot of vegan Bloody Mary bruschetta on a white enamelware tray with a black rim. The tomato-y bruschetta is garnished with olives, celery heart leaves and parsley.
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