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Recipes

Quorn Vegan Bruschetta with Pepperoni and Feta Alternative

A vegan version of a Venetian classic! Our Vegan Bruschetta is topped with Quorn Vegan Pepperoni and Violife Greek White Block for a tasty appetiser that's perfect for al fresco entertaining. Made with sunblush tomatoes and fresh basil, our Vegan Bruschetta recipe celebrates all the flavours of summer - the perfect thing to bring to a picnic in the park!

Serves 4

20 mins

Easy

203 cals
(Per serving)

13.8 g of fat

Vegan

Made with Quorn Vegan Pepperoni Slices

Gluten free
No soy

Ingredients

Method

  1. Cut 4 slices from the baguette on an angle then brush each slice with the olive oil on both sides.
  2. Heat a frying pan or griddle pan on a medium heat then add the slices of baguette and cook on both sides until browned and slightly charred.
  3. Peel the garlic then rub each slice of baguette with the garlic and place on a serving plate.
  4. Crumble the Violife Greek White Block then divide between each slice of baguette.
  5. Add two slices of Quorn Vegan Pepperoni on top on each bruschetta, then two pieces of sunblush/sundried tomato.
  6. Finally, sprinkle over the basil and peashoots and serve.

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