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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.
Cuisine American, BBQ, Dairy-free, Egg-Free, Nut-Free, Plant-Based, Special Diets, Sugar-Free, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword 10 ingredients, all seasons, bread, celery, cherry tomatoes, ciabatta, garlic, grill, horseradish, kalamata olives, parsley, pepperoncini, pickles, summer, tamari
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings 8 -10

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.