Classic bruschetta made with cherry tomatoes, garlic, olive oil and basil. Served on crusty baguette slices, it’s the perfect summer appetizer.
If you’re looking for a delicious way to use those fresh, in-season cherry tomatoes, this Cherry Tomato Bruschetta is definitely the way to go!
Not only is this a classic, simple recipe, it’s perfect for highlighting the wonderful flavor of ripe, seasonal tomatoes and basil. If you happen to have both growing in your own garden, even better!
If not, check your local farmer’s market for the best cherry tomatoes you can find. I especially love making this bruschetta with a colorful variety of little tomatoes.
Of course, cherry tomatoes from the supermarket will work too, but if you can get your hands on the really fresh stuff, you’ll be amazed at the difference.
Obviously bruschetta is a tasty–and pretty healthy–appetizer. But I often enjoy it as a light lunch or dinner, with a nice green salad, on those hot summer days where I don’t want my oven on for too long.
The amount of garlic you add to your bruschetta is completely up to you. I’d always go for extra, while my husband says “less is more.” Whatever suits your taste is the perfect amount for this recipe.
If I can, I like to mix up the tomato mixture at least an hour before serving and pop it in the refrigerate to give the flavors a chance to mingle. But if you’re short on time, this bruschetta will still be fresh and full of flavor!
True, bruschetta is really nothing new, but there’s a reason it stands the test of time. It’s simple to make, bursting with flavor, mostly healthy (minus the bread, maybe) and always a hit.
And the tomato mixture can easily be made a day or two ahead–the flavors will just get better with time.
Summer is almost over, so you definitely don’t want to wait to try this Cherry Tomato Bruschetta. It’s a recipe you’ll make over and over again.
Be sure to save this Cherry Tomato Bruschetta recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Tomatoes
Appearance: Look for plump, heavy tomatoes with smooth skins. Avoid bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes shouldn’t affect flavor.
Are they ripe? Ripe tomatoes should be fragrant. If they have no aroma at all, the tomatoes were probably picked too soon and will never ripen.
Storing: Fully ripe tomatoes are soft and yield to the touch–you should plan use them immediately. Cold damages tomatoes and stops ripening, so as a rule, don’t refrigerate them, and don’t buy tomatoes from a refrigerated case.
Here’s what you’ll need to make Cherry Tomato Bruschetta
- Produce: cherry tomatoes, garlic, onion, fresh basil, lemons
- Salt and pepper
- Olive oil
- Baguettes or Italian bread
Cherry Tomato Bruschetta
Ingredients
- 2 pints cherry tomatoes halved
- 3-4 cloves garlic minced
- 2 tablespoons minced red onion
- 3/4 cup loosely packed fresh basil leaves chopped
- 1 teaspoon lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Toasted baguette or Italian bread slices for serving
Instructions
- In a large bowl, toss together the tomatoes, garlic, onion, basil, lemon juice, olive oil, and salt and pepper, to taste.
- Cover and refrigerate for at least one hour.
- Serve on slices of toasted baguette or Italian bread. Garnish with additional fresh basil, if desired.
