The end of summer is producing the juiciest, sweetest cherry tomatoes I’ve ever grown in my garden. I have been putting them into so many recipes, and this simple Cherry Tomato Bruschetta really lets their sweetness shine.
Whether you get them from your own garden or the neighborhood farmers market, pick up a pint or two and make this perfect end-of-summer appetizer. It’s a great way to welcome guests to an Italian dinner and hold onto the last bits of the season.
Ingredients
- 2 cups cherry tomatoes
- 2 tablespoons basil, thinly sliced
- 2 cloves garlic, minced
- ½ lemon, zested
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- Pinch black pepper
- 4 slices sourdough bread
- Flakey sea salt (optional) for serving
Instructions
Quarter cherry tomatoes and add to a large bowl with basil, garlic, zest and juice of half a lemon. Mix in balsamic vinegar, olive oil, kosher salt and pinch of black pepper.
Slice sour dough bread and add to a serving platter. Spoon on cherry tomato mix, sprinkle each serving with flakey sea salt (optional) and serve.
