Healthy tomato bruschetta makes great gluten free snacks

I am crazy about bruschetta, but since making and loving the upgrade to a gluten free diet, I haven’t made it in a very long time. Recently I visited Spain, and after indulging in the local pan con tomate (which is essentially bruschetta without the basil), I got fired up about finding a healthy new way to make these gluten free snacks so I could get these marvellous flavours mingling on my tongue!

I think you’ll really love this dish. The rosemary chili cornbread is dense, savoury and moreish. Every time you make it, it’s highly likely it’ll be polished off in one day. You can cut the bread any way you want. I particularly love to cut it into little canapé sized rectangles that beg to be topped with yumminess. The bread holds it’s structure nicely and doesn’t crumble under the weight of toppings, which other gluten free snacks have a tendency to do.

Tomato bruschetta makes great healthy gluten free snacks


While many toppings will go beautifully with this cornbread, the ultimate for me is juicy tomatoes cut into teeny pieces and swimming in their own juices along with garlic, olive oil and basil. Spoon it liberally overtop of the quick bread. The juice immediately soaks into the bread and the flavour that results is just wow!

Healthy Tomato Bruschetta - Rosemary Chili Cornbread Base

This is a super quick, lovely and dense cornbread. It makes a great base for yummy toppings like the tomato and basil topping below. You can pick the cut pieces of bread up nicely in your hands, and they don’t crumble, so you can use this as a base for quick and easy appetisers / canapes. Besides tomatoes, guacamole is another yummy topping, and the bread makes a great base for runny eggs on a weekend morning!
Course Grains and Breads, Healthy Snacks
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Laura Livesey


  • 1 cup cornmeal
  • 1 cup chickpeas
  • 1 cup coconut milk
  • 1 garlic clove
  • 2 Tbsp chia seeds
  • 1 egg add 2 Tbsp additional chia seeds + ¼ cup water if omitting egg
  • 1 Tbsp rosemary
  • 2 tsp pink salt
  • 1 tsp cumin seeds
  • ½ tsp chili powder


  1. Preheat oven to 390F (200C)
  2. Add everything into a blender and blend on high for about 15 seconds
  3. Pour the batter onto a parchment lined baking sheet
  4. Cook for 22-25 minutes. When browned take out of oven and let cool
  5. Once cool, cut into rectangles the size of typical bruschetta (roughly 3 inches by 2 inches / 7.5 cm x 5 cm)

Recipe Notes

I have included two versions above: One that is vegan and one that includes an egg. The version with the egg is more dense and suitable to handheld eating. The version without the egg tastes virtually identical but is slightly less dense and my testers felt it works better when eaten off a plate.

Tomato bruschetta makes great healthy gluten free snacks
Tomato bruschetta makes great healthy gluten free snacks


Healthy Tomato Bruschetta - The Topping

Eating tomatoes with olive oil, garlic and basil is one of life's great simple pleasures. This topping is fantastic with the gluten free cornbread on this page and is also wonderful served alongside eggs, or overtop quinoa for a nice burst of tomato garlic flavour.
Course Healthy Snacks
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Author Laura Livesey


  • 6 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 3 cloves garlic sliced thinly (not minced)
  • Small handful basil chopped coarsely
  • 2 cups tomatoes cut into tiny pieces
  • Season liberally with pink salt and coarse black pepper


  1. In a small bowl, whisk the first 4 ingredients together with a fork
  2. Add the tomatoes and stir with a spoon to coat them evenly in the dressing
  3. Spoon the tomato topping overtop of your cornbread and liberally add the juices to allow them to soak into the bread
  4. Enjoy!

Tomato bruschetta makes great healthy gluten free snacks


This is not a recipe that you need to wait for a special occasion to make. I love putting toppings on things because it’s fun and it looks pretty (those are important criteria!) Because the bread batter only takes 5 to 10 minutes to just whizz up in the blender, you can pour it onto a baking sheet before you begin making any meal, and you’ll have an amazing addition for whatever you are making by the time the rest of your meal is done. I find this dense little quick bread is a great addition to your hglutent free snacks toolkit.

Let me know in the comments below what you think about this, and also what other gluten free snacks you enjoy adding into your week!