Baked Vegan Garlic Bread With Cheese & Balsamic Tomatoes

by Olivia Biermann on Sep 14, 2020 (updated Jan 6, 2026)

This cheesy balsamic tomato garlic bread is make for tearing, sharing, and going back for “just one more slice”. Crispy edged bread is loaded with garlicky richness and savoury, melty, cheesy delight. It’s finished with jammy balsamic-roasted tomatoes for the perfect splash of sweetness and acidity. Bold, comforting and flavourful is what you’ll come away saying and it hits that sweet spot between indulgent and balanced that you’ve been craving!

Balance shouldn’t be understated!

When I was young, I was happy to come home from school to throw some cheese on an old slice of bread half toasted and call it a day… I like to think I’ve evolved since then. I learned early on in my recipe testing that garlic bread can’t rely on fat alone (despite it being my favourite part)! It needs contrast to stay interesting. Acidity and sweetness are the key for me, Like I did similarly with my cheesy white cheddar pasta salad, here’s how I accomplished that:

Savoury depth comes from layering the salt, aromatic garlic and fatty cheese to make the garlic bread recipe feel indulgent, but not greasy.
A tastebud reset from the bright, sharp notes comes from the balsamic tomatoes being cooked down until sweet and flavourful, not sour or raw.
The bread itself is often overlooked. A crisp, firm bread is make or break for the integrity and structure of your garlic bread. I like to use sourdough as often as I can, which adds a bit of sourness to the mix as well.

Simplicity is key

There’s always a point in my recipe testing where doing less becomes important. For me, it’s so easy to keep adding more spices, more ingredients, change the cook times, or any combination you can think of. Experimentation is good, and I love doing it. But sometimes you’ve got to know when you’ve won! This is one of those recipes. But if you must, here are a few things I’ve tried to just level it up a bit.

I really like to make small intentional tweaks like adding a light dusting of smoked paprika without stealing the show. For me, I can’t possibly make this recipe anymore without my delicious sliceable vegan mozzarella. Lastly, I’ve found that a thin scattering of chopped sun-dried tomatoes will reinforce that umami.

Patience is a virtue

If you remember one things about this post, let it be that letting the finished toast sit for 5-10 minutes is the way I enjoy it best. It allows the toast to settle and really mix with the flavours on top. Not to mention you won’t burn your mouth like I often do…

A side that fits into every dish!

After making this enough times that I’ve lost count, it kind of became second nature to make. One of those things you don’t have to think about, because it feels so easy and more like a centrepiece that happens to be shareable.

It pairs best with fresh, acidic dishes that won’t compete in richness of flavour. Think crisp leafy greens, lemon-y pastas that jolts your tastebuds or simple oven roasted vegetables.
It might seem like a weird trick, but if you don’t want it sitting heavy, cut it into shorter, wider slices when it’s served on its own. (ps. I eat the whole thing every time).
If you for some reason can’t finish it all in one sitting like me, a great way to reheat it is by sprinkling a few drops of water onto the pan for a steam effect before baking.