Vegan garlic matzah bruschetta for passover seder

Vegan Garlic Matzah Bruschetta for Passover Seder

Passover is coming and with it all the traditional holiday food.
A nice looking and interesting appetizer to serve to your guests for Passover Seder.

It is fresh, delicious and rich in flavors. The dish itself is very simple to make but still very colorful and sophisticated.

Check out these Passover Recipes:

Vegan Matzo Ball Soup

Vegan 'Gefilte Fish' for Passover Seder

Vegan Hard Boiled Eggs for Passover Seder

Vegan Caramel and Hazelnuts Tart (Gluten-Free)

Mushroom and Chestnuts Pie for Passover Seder (Gluten-Free)

Classic and Quick Charoset for Passover Seder

Matzah, Chocolate, and Strawberries Layered Cake

Classic Matzah Brei (Matzah Pancake) for Passover

Purple Wildflour Vegan Bakery


Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients. 


Matzah is simply unleavened bread. It is said to be one of the only foods the Israelites in Egypt were able to eat and take with them while escaping hastily from Pharaoh. In commemoration of that first Seder meal, and the haste in which the Israelites left Egypt, we eat matzah at the Seder and all through the holiday 

Purple Wildflour Vegan Bakery

Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

Another song that has a very symbolic meaning that reminds me of the holiday's spirit is Liberation by Outkast

Purple Wildflour Vegan Bakery

Let's start:

Prep time: 5 min.
Baking time: 20 min.
Cooking sauce: 10 min.
Difficultysimple Servings: 12 Bruschettas




Butter Garlic Matzah: 


  1. Prepare the garlic Matzahs
  2. Heat the oven to 375 F and line a baking sheet with baking paper
  3. Melt the butter, mix with the milk, crushed garlic and basil.
  4. Soak each Matzah for 10 seconds, make sure to cover all of the matzah.
  5. Place the soaked Matzah on the sheet, place another soaked matzah on top of the first one (each bruschetta is made of 2 matzahs).
  6. Repeat the process with the other two matzahs.
  7. Pour the rest of the soaking garlic batter on top of the four matzahs.
  8. Bake for 15-20 minutes, until the edges of the matzahs get dark and the matzahs look golden.
  9. Set aside and let them cool down.
  10. Prepare the vinegar reduction: place the vinegar and maple in a small pot. Bring the vinegar to a boil, and reduce to simmer for 10 minutes.
  11. Prepare the salad: Chop the tomatoes, the onion and the parsley. Toss all the vegetables together with a little bit of salt.
  12. Serving: Using a bread knife, cut each bruschetta to 6 even pieces. Pour 1.5 tbsp of chopped salad on top.
  13. Glaze with balsamic reduction.
  14. Enjoy!

Purple Wildflour Vegan Bakery

 Notes - 

* You can cut the matzahs into sticks and serve as 'bread sticks' at the beginning of the meal. the garlic matzah stick goes wonderfully with horseradish. 


Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour

Let me know what you think of the recipe in the comments section :)
Purple Wildflour Vegan Bakery




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