This is my favorite easy recipe for Cherry Tomato Bruschetta! Made with delicious sweet and tart mini tomatoes, fresh basil, crispy baguette, and tangy balsamic drizzle, it will be a great appetizer during the Summer season!
One of my most favorite Summer appetizers is Bruschetta! It’s super easy to put together for a cookout party and everyone loves it.
While a classic Italian version is usually made with Roma tomatoes, I like to use colorful cherry tomatoes in my recipe. They have a great balance of sweet and tart tang and delicious crispy skin that provides even more freshness to the dish.
I like to serve with some other appetizers (like Bruschetta with Mozzarella, Simple Charcuterie Board, Mango Avocado Salsa, Simple Guacamole, Crispy Smashed Potatoes) and Summer salads (like Farro Salad Recipe, Orzo Pasta Salad, Chicken Cobb Salad, Potato Salad with Bacon and Egg, and BLT Past Salad).
How to make it
1. Make Tomato Filling. In a mixing bowl, add 3 cups diced cherry tomatoes, ⅓ cup finely chopped basil leaves, 2 tablespoons olive oil, ¼ teaspoon salt. Mix everything and set aside.
2. Prep the bread. Slice the baguette at a 45° angle about ⅔-inch think. Place the slices on a baking sheet and brush both sides with the remaining olive oil.
3. Toast Bread. Broil for about 2 minutes on each side or until your get a golden brown crust.
4. Assemble. Top the baguette slices with tomato/basil mixture and balsamic drizzle. Serve and enjoy!
Tips for Best Results
- I like to cut the cherry tomatoes in quarters. The smaller you dice them, the easier it will be to scoop them on top of the bread slices.
- Cut the baguette at a 45° angle, so the slices are a bit bigger. This way it will be easier to top them with filling and serve.
- Don’t over broil the bread. Otherwise, it can burn or dry out.
Options and Substitutions
- Red Onion. If you want them to be a bit crunchy, you can add ¼ cup finely chopped red onion.
- Jalapeno. To spice it up, sometimes I like to add 1 finely chopped jalapeno or serrano peppers.
- Red Pepper Flakes. They will also add some heat to the dish.
- Tomatoes. Cherry tomatoes are my favorite to use in bruschetta. They have a sweet and tart flavor combination and beautiful color to brighten up the dish. If you don’t have them on hand, you can also use Roma tomatoes. Although, if you use them, I like to scoop out the seeds as they sometimes can be too watery and create too much liquid.
- Garlic. If you are a big garlic fan, you can add 1 freshly minced garlic or ½ teaspoon garlic powder.
- Mozzarella Cheese. Sometimes, I also like to add some diced mozzarella cheese. It adds a beautiful creamy texture.
Frequently Asked Question
You can make the tomato filling a day before and keep it refrigerated. Although, it’s better to toast the bread and assemble the recipe just before you are ready to serve.
My favorite way to toast it is under the broiler. This way it takes just a few minutes to do it. You also can put it in the oven and bake at 350°F for about 7-10 minutes. The other option is to grill it on the skillet or a outside grill. You can choose any of these methods, but make sure you don’t over-toast the bread and don’t dry it out.
I usually buy balsamic glaze from Trader Joe’s (not sponsored). If you don’t have a store bought one, you can make it on your own. Simply pour 2 cups of balsamic vinegar into a sauce pan and put on the stove over medium/high heat. As soon as it starts to simmer, reduce the heat to low and let it cook for about 20 minutes or until the it thickens and reduces to ½ cup.
Cherry Tomato Bruschetta
Ingredients
- 3 cups cherry tomatoes diced
- ⅓ cup basil leaves finely chopped
- ¼ cup olive oil divided
- ¼ teaspoon salt
- 1 French baguette
- ¼ cup balsamic drizzle
Instructions
- In a mixing bowl, add 3 cups diced cherry tomatoes, ⅓ cup finely chopped basil leaves, 2 tablespoons olive oil, ¼ teaspoon salt. Mix everything and set aside.
- Slice the baguette at a 45° angle about ⅔-inch think. Place the slices on a baking sheet and brush both sides with the remaining olive oil.
- Broil for about 1-2 minutes on each side or until your get a golden/brown crust.
- Top the baguette slices with tomato/basil mixture and balsamic drizzle. Serve and enjoy!
Notes
- I like to cut the cherry tomatoes in quarters. The smaller you dice them, the easier it will be to scoop them on top of the bread slices.
- Cut the baguette at a 45° angle, so the slices are a bit bigger. This way it will be easier to top them with filling and serve.
- Don’t over broil the bread. Otherwise, it can burn or dry out.
- Red Onion. If you want them to be a bit crunchy, you can add ¼ cup finely chopped red onion.
- Jalapeno. To spice it up, sometimes I like to add 1 finely chopped jalapeno or serrano peppers.
- Red Pepper Flakes. They will also add some heat to the dish.
- Tomatoes. Cherry tomatoes are my favorite to use in bruschetta. They have a sweet and tart flavor combination and beautiful color to brighten up the dish. If you don’t have them on hand, you can also use Roma tomatoes. Although, if you use them, I like to scoop out the seeds as they sometimes can be too watery and create too much liquid.
- Garlic. If you are a big garlic fan, you can add 1 freshly minced garlic or ½ teaspoon garlic powder.
I made this on mini naan breads, I added the garlic and some Parmesan cheese. I also didn’t have glaze so I microwaved balsamic it was yummy! Dinner yesterday and lunch today!
Thank you, Christina! I love the idea to make it on naan bread, it bet it tasted great!
Nicoletta and I are no strangers to this appetizer. You are so right, it is easy, delicious and presents so well.plus love the fragrance of the basil and balsamic. Great tips on cutting the cherry tomatoes and baguette!
Thanks for sharing!
I’m a big fan of bruschetta and this recipe in particular looks so flavorful and has my mouth watering!!
So many fresh flavors in bruschetta, I will be making this recipe with all those summer tomatoes!!
That balsamic drizzle is not to be skipped. It really highlighted the tomatoes!
You can never go wrong with bruschetta! And cherry tomatoes are a delicious alternative to normal tomatoes. They are so sweet and cute.
This looks amazing! Bruschetta is my favorite appetizer to make during the summer, so easy yet so delicious!
Bruschetta is one of my favorite appetizers and this looks so good it is making my mouth water. Love the idea of the balsamic glaze in place of a drizzle of balsamic and the quartered cherry tomatoes just make me want to dive right in.
oh my gosh, yes! These are the perfect bite when the summer tomatoes are ripe and plentiful. I can never resist a great bowl of bruschetta.
This will be a perfect recipe to make this summer when my garden is full of cherry tomatoes. It’s great for entertaining, too!