Plant-Based Cherry Bruschetta
Prep time
Cook time
Total time
Sweet and savory marry in this fresh, seasonal appetizer. You can use any type of plain, spreadable or soft dairy-free cheese alternative, but I've included links to our favorites.
Recipe type: Appetiser
Cuisine: American
Serves: 6 servings
  • 18 slices (1/2-inch thick) small baguette-style bread (gluten-free, if needed)
  • 1 tablespoon olive oil, divided
  • 1½ cups pitted fresh sweet cherries, coarsely chopped
  • ¼ cup chopped cilantro
  • ¼ cup diced yellow bell pepper
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 2 ounces dairy-free ‘goat cheese,’ soft vegan mozza, or cream cheese alternative (or nut-free option)
  • 1 tablespoon thinly sliced fresh basil
  1. Preheat your oven to 350°F.
  2. Arrange the baguette slices on a baking sheet and toast one side for 5 minutes. Turn the slices, brush the tops with ½ tablespoon olive oil and bake for 5 minutes.
  3. In a medium bowl, stir together the cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining ½ tablespoon olive oil until well combined.
  4. Top each baguette with the dairy-free cheese, 1 tablespoon cherry mixture, and a sprinkle of basil. Serve warm or cold.
Recipe by Go Dairy Free at