Go Back
Recipe for gluten free Tomato Bruschetta made with rosemary chili cornbread

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!