Cut the baguette into 12 slices and drizzle olive oil on each of the slices.
Toast the baguette slices for about 4 minutes at 180°C.
Heat up a fry pan and add 1tsp extra virgin olive oil and 5g vegan butter. Once hot, add the sage leaves and fry them until crispy (about 3 minutes, turning half way). Then, take the sage out of the fry pan and place it onto a paper towel to dab off the oil.
In the meantime, slice the tomatoes into 0.5cm thick slices.
Once the sliced baguette is toasted, place it onto a serving plate and thinly spread wholegrain mustard across each slice.
Add the tomato slices on top and season them with salt flakes and pepper.
To serve, add a fried sage leaf on each bruschetta. Enjoy!