This fresh cherry tomato bruschetta is a wonderful appetizer or snack for summer entertaining! Juicy tomatoes mixed with garlic and basil sit on top of crunchy baguette slices. You only need a handful of ingredients and 15 minutes to whip this one up!
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Bruschetta is SO awesome, don’t you agree?! I am always amazed at how much flavor this simple snack provides. But when you think about it, tomatoes, garlic, and basil have pretty much been the dream team for, like, ever.
Growing up in a part Italian family, bruschetta was a common food at our parties and holidays. And for those of you familiar with the Philadelphia area, then you probably know just how GOOD the Italian restaurants and markets are. One of those markets, Carlino’s, makes a killer bruschetta that we picked up for celebrations all the time.
I can’t claim that this cherry tomato bruschetta is as good as the one from Carlino’s, but I did my best. I think it’s pretty darn tasty, for what it’s worth!
The key to good bruschetta is using really flavorful tomatoes, plenty of garlic (don’t be afraid to go overboard with it!!), and the freshest baguette you can find. YUM. Ok now what are you waiting for? Go get those things so you can get started!!
How to Make Cherry Tomato Bruschetta
Here’s a preview of this ridiculously easy recipe. For the full deets, scroll down to the recipe card!
- Chop up the tomatoes and basil. Add them to a bowl.
- In a separate small bowl, mix together some olive oil and minced garlic. Pour this over the tomatoes and basil. Mix well. Season with salt and pepper.
- Cut a baguette into slices. Brush each slice with a little olive oil.
- Put the slices on a baking sheet and toast under the broiler for a couple of minutes.
- Remove the bread from the oven. Top each slice with a spoonful of the cherry tomato bruschetta. Drizzle with balsamic reduction (optional).
Expert Tips
- You can make cherry tomato bruschetta up to a couple days in advance. Keep the mixture in an airtight container in the fridge. When you’re ready to serve it, prep the baguette slices.
- For tips on preparing the ingredients, see my tutorials on How to Cut Tomatoes and How to Cut Basil Chiffonade.
- For a fun variation, add mozzarella pearls to the tomato mixture. You can also put a slice of mozzarella on each piece of bread before putting them in the oven. Let the mozzarella melt on top of the bread, then top it with the bruschetta mixture.
- Serve bruschetta for parties or holidays. It’s a great dish for peak tomato season in the summer, but you can also serve it on Christmas!
- If you’re serving cherry tomato bruschetta for a dinner party, I recommend my Healthy Fennel Stew with Shrimp as a main course and the Kale Radicchio Salad with Sourdough Croutons as a side.
More Tomato Recipes
Love this bruschetta with fresh tomatoes?! Check out the Fresh Garden Salsa Recipe, Heirloom Tomato Salad with Cucumbers and Herbs, and Warm Farro Salad with Roasted Tomatoes. You may also enjoy the Tomato, Pepper, and Tortellini Skewers for another way to use cherry tomatoes.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Cherry Tomato Bruschetta
Ingredients
- 1 pint cherry tomatoes - halved
- ¼ cup basil leaves - cut into chiffonade
- 4 cloves garlic - minced
- 2 tablespoons extra virgin olive oil - more for brushing
- Salt - to taste
- Freshly ground black pepper - to taste
- 1 loaf baguette - cut into about 20 slices
Instructions
- Turn the broiler on and let the oven heat while you prepare the ingredients.
- In a large mixing bowl, combine the cherry tomatoes and basil chiffonade. In a separate bowl or measuring cup, whisk together the minced garlic and olive oil. Pour this mixture over the tomatoes and basil and stir until they are coated. Season with salt and pepper. Feel free to add more olive oil or garlic depending on your preferences.
- Place the baguette slices on a baking sheet. Brush each one with a little bit of olive oil. Toast under the broiler for about 2 to 3 minutes until lightly browned and crunchy. Be careful not to burn them.
- Remove the toasts from the oven. Top each one with spoonfuls of the bruschetta. If desired, drizzle each toast with a little extra olive oil or some balsamic reduction before serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- You can prep the bruschetta mixture up to a couple days in advance. Leave in an airtight container in the fridge until you’re ready to prep the baguette slices and serve the dish.
- Feel free to mix up the ingredients for the bruschetta if desired. Some people like to add mozzarella pearls to the tomato mixture or a slice of mozzarella on top of each toast beneath the tomatoes.
Nutrition
Enjoy one of my favorite snacks! – Lizzie
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