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Recipe: Plant-Based Cheesy Bruschetta Toasts

Henry Heyman on

Looking for a new plant-based alternative recipe for a wine and cheese “night in”? ⁠
We’ve teamed up with our friends at Field Roast and Clif Family Winery to bring you this wine pairing and fresh take on an old classic. 

Grab yourself a MiiR Wine Tumbler, pour up a glass and enjoy! 



  • 1, 14.5 oz can fire roasted diced tomatoes, drained
  • 1 clove garlic, minced
  • ½ tsp sugar
  • 1 tsp salt 
  • ½ tsp pepper
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil, separated
  • ¼ cup fresh basil, lightly packed, chiffonade 
  • Pinch of red pepper flakes 




Turn oven broiler on high.

Mix all bruschetta ingredients in a bowl and set aside, letting the flavors meld together. 

Meanwhile, prepare your toasts. Slice off the ends of the baguette, then create ½ inch slices of the baguette and place on a parchment lined baking sheet. 

Brush the top of each toast with olive oil. Broil until crispy. (Note: Oven broiler temperatures vary -- keep a close eye on your toasts as some may crisp quickly.)

Remove the toasts from the oven and top each toast with a spoonful of bruschetta mixture. Then top with the shredded cheese. 

Toasts can now be served or put back into the broiler for a few minutes until the cheese melts. Serve and enjoy!



These Bruschetta Toasts are made even better with the perfect wine pairings from our friend at Clif Family Wines. Grab your MiiR Wine Tumbler and pour up a glass to enjoy with your snack. 

Clif "Rte Blanc" Sauvignon Blanc

Aromas of nectarine, green apple, and white peach with a touch of lychee. Gentle acidity balanced with light tannin touches the palate, finishing with lemon pith, meringue and subtle grapefruit.

Clif "The Climber" Red Blend:  

This Adventure Series wine is densely colored and opens with blueberry, blackberry pie, dried herbs and a minerality reminiscent of wet stone. With a rich and dense palate, this wine has tannins you can chew on!


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