Quorn Vegan Bruschetta with Pepperoni and Feta Alternative

Name: Quorn Vegan Bruschetta with Pepperoni and Feta Alternative
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 8-10 Quorn Vegan Pepperoni Slices; [https://www.quorn.co.uk/products/vegan-pepperoni-style-slices]; [https://www.quorn.co.uk/products/vegan-pepperoni-style-slices]; 120g Violife Greek White Block; [https://www.violife.com/en-gb/our-products/blocks/greek-white-block]; 1 clove garlic; 4 slices baguette; 1 tbsp olive oil; 8 sunblush tomatoes; To garnish:; Handful fresh basil; Handful of peashoots

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Four servings of vegan bruschetta topped with Violife Greek White Block, Quorn Vegan Pepperoni, sunblush tomatoes, and basil on a pale turquoise tray.

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!

Deli Food Recipes Vegan and Vegetarian Picnic Food Summer Vegetarian and Vegan Recipes Vegan Recipes

Serves 4

20 mins

Easy

203 cals
(Per serving)

13.8g of fat
(Per serving)

Vegan

Made with Quorn Vegan Pepperoni Slices

See product See recipes

Gluten Free

No Soy

Ingredients

8-10 Quorn Vegan Pepperoni Slices
120g Violife Greek White Block
1 clove garlic
4 slices baguette
1 tbsp olive oil
8 sunblush tomatoes
To garnish:
Handful fresh basil
Handful of peashoots

Method

Cut 4 slices from the baguette on an angle then brush each slice with the olive oil on both sides.
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.
Peel the garlic then rub each slice of baguette with the garlic and place on a serving plate.
Crumble the Violife Greek White Block then divide between each slice of baguette.
Add two slices of Quorn Vegan Pepperoni on top on each bruschetta, then two pieces of sunblush/sundried tomato.
Finally, sprinkle over the basil and peashoots and serve.