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Roasted Tomato Bruschetta

Roasted Tomato Bruschetta

This vegan gluten free Roasted Tomato Bruschetta is a host's best friend. It is not only easy to throw together, but it is elegant and satisfying.
Course Appetizer
Cuisine vegan, gluten free
Keyword roasted tomato bruschetta, vegan bruschetta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 14 slices
Calories 95kcal


  • cups cherry tomatoes
  • garlic cloves divided
  • ¼ cup  olive oil
  • salt and pepper
  • teaspoons balsamic vinegar
  • ¼ cup  chopped basil
  • 1 baguette, sliced - I used Pamela's pizza mix to make mine


  • Preheat oven to 400°.
  • Slice cherry tomatoes in half and place in a baking dish. Place 2 peeled garlic cloves in baking sheet. Drizzle olive oil on top. Sprinkle salt and pepper. Roast at 400° for 20-25 minutes. Let cool.
  • Chop tomatoes and garlic. Add balsamic vinegar and chopped basil. Add more salt and pepper, if necessary.
  • Broil or toast bread. Rub the other garlic clove on hot bread. Top with roasted tomato mixture. If you prefer warmed roasted tomatoes, broil until warm.


Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 114mg | Potassium: 127mg | Fiber: 0g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 10.6mg | Calcium: 27mg | Iron: 1mg