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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Roasted Tomato and Pepper Bruschetta


Who doesn’t love bruschetta!? Originally, these simple rustic Italian appetizers were a clever way to repurpose stale bread. This delicious variation is colorful, no-oil, and plant-based. It starts with toasted whole wheat sourdough bread, lightly rubbed with garlic, with a thick smear of artichoke mousse, then topped with roasted cherry tomatoes or mini peppers.  Every element is delicious on its own but together, they make magic!


Low in calories but bursting with flavor, these bruschetta make delicious, healthy appetizers or snacks for kids and adults alike.  Whole and plant-based with no oil, sugar or salt.


Roasting time 20-30 minutes       Prep time 10 minutes          Makes a dozen bruschetta




4 large slices, cut in thirds, of whole wheat sourdough bread or a good artisanal whole grain boule or ciabatta

1½ cups artichoke mousse

1-2 cloves garlic, peeled

½ pound cherry or grape tomatoes, sliced in half

½ pound mini bell peppers, cored and deseeded, then slivered

A few sprigs of fresh thyme or baby small oregano or basil leaves.

Black pepper to taste




To roast veggies place on a baking sheet, lined with parchment.  Dry roast in a 375°F/190°C oven for about 20-30 minutes or until the peppers have collapses and are lightly toasted and the tomatoes have begun to crisp up on their cut edges. Typically, the tomatoes, with their higher water content, take longer. Do not burn. Remove. Cool. Slice the peppers finely in narrow strips.


Toast the bread. Lightly rub with a clove of garlic, just a hint.


Spread a thick smear of artichoke mousse.


Layer on the roasted tomatoes or peppers


Dot with fresh herb leaves and a good grind of black pepper.


Buon appetito!

Roasted Tomato and Pepper Bruschetta

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