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Bruschetta with Cherry Tomatoes and Basil


What a delicious way to taste and enjoy the bounties of summer!  Perfect for a snack, appetizer, or light meal.  You can click on the ingredient links in the recipe to shop the Market or save time by getting a Bruschetta Recipe Pack!

Bruschetta with Cherry Tomatoes and Basil
Recipe Type: Appetizer
Cuisine: Italian
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 6-10
Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, to serve on toasted slices of sourdough bread.
  • 1 pint of ripe cherry [url href=”” target=”_blank”]tomatoes[/url]
  • 2 cloves [url href=”” target=”_blank”]garlic[/url], minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh [url href=”” target=”_blank”]basil[/url] leaves, thinly sliced* or chopped
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste
  • 1 loaf of sourdough crusty [url href=”” target=”_blank”]bread[/url]
  • 1/4 cup (60 ml) olive oil
  1. Quarter the cherry tomatoes
  2. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  3. Toss tomatoes with garlic, extra virgin olive oil, balsamic vinegar, basil, salt and pepper
  4. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
  5. Toast the bread slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  6. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
[i]Adapted from [url href=”” target=”_blank”]Bruschetta with Tomato and Basil[/url] on Simply Recipes.[/i]