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–+ servings
colorful vegetable topped toasted bread

Veggie Rainbow Bruschetta

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Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 28 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 pastry brush
  • 1 garlic press or microplane
  • 1 Measuring spoons set
  • 1 Measuring cups set

Ingredients
  

  • 1 loaf ciabatta or baguette sliced 1/2-inch thick
  • 2 tablespoon olive oil for brushing bread
  • 1 cup cherry tomatoes diced
  • 1/2 cup yellow bell pepper finely diced
  • 1/2 cup cucumber finely diced and patted dry
  • 1/2 cup red onion finely minced
  • 1/2 cup corn kernels cooked or thawed if frozen
  • 1/2 cup shredded purple cabbage finely chopped
  • 1/4 cup Kalamata olives pitted and chopped
  • 1/4 cup fresh basil thinly sliced
  • 1 tablespoon fresh parsley chopped
  • 1 clove garlic minced
  • 2 tablespoon extra-virgin olive oil for topping
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 ounce feta cheese crumbled (optional)
  • 1 clove garlic halved, for rubbing toast

Instructions
 

  • Preheat the oven to 425°F (220°C) and arrange bread slices on a baking sheet.
  • Brush both sides of the bread lightly with olive oil and bake for 6–8 minutes, flipping halfway, until golden and crisp.
  • In a mixing bowl combine cherry tomatoes, yellow bell pepper, cucumber, red onion, corn, purple cabbage, olives, basil, parsley, and minced garlic.
  • In a small bowl whisk together extra-virgin olive oil, balsamic vinegar, sea salt, black pepper, and red pepper flakes.
  • Pour the dressing over the vegetables and toss gently to coat evenly.
  • Let the mixture rest for 5 minutes to meld flavors and slightly soften the cabbage.
  • Rub the warm toasts lightly with the cut side of the halved garlic clove.
  • Spoon the veggie mixture generously over each toast just before serving.
  • Sprinkle with crumbled feta if using and serve immediately.

Notes

For the best texture, pat the cucumber and tomatoes dry to avoid soggy toasts and top the bread right before serving. If making ahead, store the toasted bread uncovered at room temperature for a few hours and keep the dressed vegetables refrigerated up to 6 hours, adding salt just before serving to minimize water release. Grill the bread for a smoky note, swap basil with mint for a brighter finish, and add avocado right before topping for creaminess. Use gluten-free bread if needed, and omit feta for a fully vegan option. Adjust acidity with extra balsamic or a squeeze of lemon to taste.
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