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Row of sliced baguette topped with vegan bruschetta and balsamic glaze drizzled over top

Vegan Bruschetta with Roma Tomatoes and Basil

This vegan and gluten free bruschetta is a classic appetizer. Full of fresh ingredients, this bruschetta is perfect on its own or use it to top other dishes for a boost of delicious onion, garlic and basil flavor.
Course Appetizer, Side Dish
Cuisine Italian
Keyword Gluten free bruschetta, Vegan bruschetta
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 Cups of bruschetta
Calories 63kcal


  • Cutting Board
  • Knife


  • 3 C Roma tomato , diced, seeds removed
  • ½ C fresh basil , chopped
  • ¼ C onion , finely diced (red onion is preferable)
  • 2 cloves garlic finely minced
  • 1 tbsp balsamic vinegar
  • ½ tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 large baguette , thinly sliced (gluten free if required)


  • Wash the Roma tomatoes and slice them in half. Remove any hard stem pieces. Scoop out the tomato seeds then finely dice the tomato. Toss the tomato with 1/2 tsp salt and place into a mesh strainer over a bowl. Let sit for 10 minutes (while prepping other ingredients). This allows excess water to drain from the tomatoes to prevent the bruschetta from being watery.
  • While the tomatoes sit, finely dice the onion, mince the garlic and chop the basil. Add these ingredients to a large bowl along with 1 tbsp balsamic vinegar and 1 tbsp olive oil.
  • Once the tomatoes have sat for at least 10 minutes, stir them around in the mesh strainer to help additional water drain away then toss the tomatoes into the bowl with the onion, garlic and basil.
  • Thinly slice the baguette and place onto a parchment (or silicone baking mat) covered baking tray. Carefully scoop 2-3 tbsp of bruschetta mixture onto each baguette slice (depends on how large the baguette slices are).
  • Bake at 350 °F for 12-15 minutes, until the baguette is crisp on the bottom.


Calorie count is based on bruschetta alone; does not account for baguette or other complimentary foods.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Cup (1/4 recipe) | Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg