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Tomato Bruschetta (The Veginner’s Cookbook)

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Tomato Bruschetta is a delicious treat, especially when tomatoes are in season. This easy recipe is naturally vegan and can be made gluten-free. It’s one of many wonderful selections from The Veginner’s Cookbook.

Pan-Roasted Tomato Bruschetta with fresh basil leaves from The Veginner's Cookbook by Elephantastic Vegan bloggers Bianca Haun and Sascha Naderer

If you’ve decided to become vegan, or simply want to incorporate more plant-based recipes into your diet, The Veginner’s Cookbook–The Ultimate Starter Guide for New Vegans and the Veg-Curious by Bianca Haun and Sascha Naderer is for you.

And I’m giving away a copy of the book at the end of this post!

Pan-Roasted Tomato Bruschetta and The Veginner's Cookbook by Bianca Haun and Sascha Naderer of Elephantastic Vegan

You may be familiar with Bianca and Sascha from their site Elephantastic Vegan.

I love that their recipes are easy to follow and use common ingredients.

For example, you probably have everything in your kitchen to make Pan-Roasted Tomato Bruschetta or can easily obtain them.

And before we get to the recipe, check out these others from the book you may want to try:

Don’t they look good? I’m also looking forward to trying Caribbean-Inspired Coconut Milk Curry, Waffles with a Warm Raspberry Sauce, and African-Inspired Peanut Butter Stew.

In addition to the recipes, the book contains useful tips for dealing with skeptics and people who try to argue with you about your dietary choices.

Plus there’s advice for navigating situations you may encounter on your journey, such as eating at non-veg restaurants and traveling to other countries.

Pan-Roasted Tomato Bruschetta topped with fresh basil leaves

One of my favorite recipes in The Veginner’s Cookbook is Pan-Roasted Tomato Bruschetta.

Of course I’ve eaten bruschetta many times before, but I hadn’t thought about making it for a snack or serving it with brunch. And this recipe is so easy!

I think it would be wonderful with tofu scramble and a green salad with Dijon Mustard Salad Dressing.

This bruschetta will take you minutes to make, and it’s best eaten right away. And with something this delicious, that shouldn’t be a problem!

There’s also instructions in the book to make homemade bread which you can use in this recipe, but I used store-bought gluten-free vegan bread.

Now let’s make Tomato Bruschetta!

Tomato Bruschetta (The Veginner's Cookbook)
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5 from 9 votes

Pan-Roasted Tomato Bruschetta

This pan-roasted tomato bruschetta is not just a snack to us. We associate this juicy treat with brunch on balconies and the sun on our faces. We highly recommend making this when tomatoes are in season, so that they taste the sweetest and most flavorful. 
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 106
Author Bianca Haun and Sascha Naderer
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Ingredients

  • 20 cherry tomatoes
  • 1/2 teaspoon coconut oil
  • 1 dash salt or more, to taste
  • 1/4 teaspoon balsamic vinegar
  • 1 pinch garlic powder
  • 2 large slices white bread homemade or store bought (I used gluten-free)
  • 1/2 teaspoon fresh basil chopped

Instructions

  • Wash and halve the cherry tomatoes. Toss them in a pan with the coconut oil--keep on medium to high heat. Start by adding salt, balsamic vinegar, and garlic powder. Keep it on high heat and stir occasionally. 
  • In the meantime, toast the white bread slices in a pan, on an electric griller, or in the oven.
  • Once the tomatoes lose most of their water and look good to you, put them on the white bread slices and top with fresh basil. They are best enjoyed fresh and warm, otherwise the bread gets soggy.

Notes

Reprinted from The Veginner's Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious with permission by Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer.
Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 38.8mg | Calcium: 84mg | Iron: 2.1mg
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Appetizer
Cuisine: Italian
Keyword: Pan Roasted Tomato Bruschetta

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About Amy Katz

Amy Katz is a vegan recipe developer. She loves sharing delicious and healthy plant-based Mediterranean diet recipes that home cooks of all levels will enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

Reader Interactions

Comments

  3. Charltn Walter


    This looks awesome…am going to try it. Also saw recipe for Dijon mustard salad dressing. That looks yummy as well.

    Just looking for new recipes wirh less calories and more flavor.

    Reply

  7. Albert Bevia

    Love the idea of pan-roasting the cherry tomatoes, I have always eaten my tomato bruschetta with uncooked tomatoes, this is a MUST try, easy to make and the perfect starter to any Italian dish

    Reply

  12. Gina Marie


    It’s going to be so good when Tomatoes come in season! I always get a little carried away when they come and season and then I have nothing to do with them outside of making tomato soup LOL

    Reply

  19. Amy S

    I’ve been vegan for several years and I’m always on the hunt for new recipes that will impress my non-vegan family members and friends. This looks like it would fit the bill!

    Reply

  20. Cadry

    Tomato season is still such a long way off, and so how smart to keep it winter appropriate by using cherry tomatoes instead! They are my preferred tomatoes for the part of the year that tomatoes aren’t in season. Somehow the cherry sized ones still have their sweetness, while the bigger ones tend to be mealy. Thanks for sharing!

    Reply

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