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Bursting tomato bruschetta

Prep Time:

10 mins

Cook Time:

35-40 mins


2-4 Servings



About the Recipe

Delicious bruschetta with mushrooms and bursting tomatoes.


  1. Few silces of sourdough toast/bread

  2. 4 ounces sliced or chopped mushrooms

  3. 6-8 ounces cherry tomatoes

  4. 1 head of garlic or about 7-8 cloves

  5. 2-3 tbsp live oil

  6. Fresh (few leaves) or dried (1-2 tsp) basil

  7. Salt and pepper to taste

  8. Red pepper / chilli flakes to taste

  9. 2 tbsp butter (using non-dairy here)


  1. Preheat oven while prepping bruschetta ingredients

  2. Slice up the sourdough and rub with butter then place on a baking sheet/pan

  3. Prepare another baking sheet/tray. Spread the garlic and tomatoes. Drizzle with olive oil and sprinkle with herbs/spices of choice

  4. Transfer tomato tray to oven and let roast for about 20-30 mins until tomatoes burst and start to brown

  5. In the meantime, on stovetop, add drizzle of olive oil to a pan. When warm, add mushrooms and sautee until start to dry (about 7 mins) then remove from heat

  6. When tomatoes are ready, take out of oven carefully and transfer bread pan/tray to oven and let toast for a few mins until start to darken (3-5 mins)

  7. When toast is ready, spread with garlic then top with mushrooms and tomatoes

  8. Add some basil leaves on top before serving

  9. Add more salt/pepper (optional)

  10. Enjoy!

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