Cherry Tomato Bruschetta
This Cherry Tomato Bruschetta is a summer classic topping made with garlic, basil and spices. Serve it over toasted or sliced bread for the perfect bite.
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The end of summer brings the juiciest, sweetest cherry tomatoes I’ve ever grown in my garden. I put them into everything this time of year, and this simple Cherry Tomato Bruschetta really lets their sweetness shine.
Whether you pick them from your own garden or the farmers market, grab a pint or two and make this easy end-of-summer appetizer. It’s a great way to welcome guests to an end-of-summer dinner and hold onto the last of the season.
Serving Suggestions & Storage
- Try it with whipped goat cheese. Spread whipped goat cheese onto toasted baguette slices before spooning on the tomato topping for a creamier, tangier bite.
- Swap the bread. Sourdough, baguette, or crusty ciabatta all work. I like this on a hearty slice of bread, but toasting it first can help it hold up to the juicy topping.
- Make it a platter. Serve the tomato mixture in a bowl alongside toasted bread and other spreads so guests can build their own bites.
This recipe calls for tossing the tomato mixture together and spooning it on right away, but I also like to make the topping ahead of time in a jar and refrigerate it so it’s ready to put together as guests arrive. Letting it sit in the refrigerator for about 30 minutes lets the flavors marinate before you spoon it over toast. It’s delicious fresh, but resting it a bit allows the tomatoes to release their juices and build even more flavor.
If you’re trying to use up an excess of cherry tomatoes, try my Cherry Tomato Sauce or toss them into a Cannellini Bean Salad with Cherry Tomatoes.
Cherry Tomato Bruschetta
Ingredients
- 2 tablespoons basil, thinly sliced, plus more for garnish
- 2 cloves garlic, minced
- ½ lemon, zested and juiced
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil, plus more for drizzling
- ¼ teaspoon kosher salt
- Pinch black pepper
- 8 slices baguette, toasted or fresh, based on preference
- Flaky sea salt, for serving
Instructions
- Quarter cherry tomatoes and add to a large bowl with basil, garlic, lemon zest and juice.
- Mix in balsamic vinegar, olive oil, kosher salt and pinch of black pepper.
- Arrange baguette slices, toasted or fresh, on a serving platter. Spoon on the cherry tomato mixture.
- Finish with a drizzle of olive oil, extra basil and a sprinkle of flaky sea salt.
Notes
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