July 6, 2022

Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

This right here, is my everything. Cherry tomato bruschetta. Summer tomatoes, garlic, lemon zest, fresh picked basil on toasted sourdough baguette. Please name me something better… I’ll wait. Picked up these tiny adorable tomatoes from the farmer’s market – oh my god. Such a beauty. This Italian appetizer bruschetta recipe is absolutely filled with flavor! The perfect no-cook meal!

It starts with halved cherry tomatoes, minced garlic, lemon zest, salt and pepper mixed together with balsamic vinegar and olive oil.

Marinated in the fridge and topped with crispy sourdough. It’s seriously what’s in my dream. It uses really simple ingredients but high quality tomatoes – it just elevates everything. You have GOT to try this.

Ingredients you need for this tomato bruschetta recipe

Assorted yellow and red cherry tomatoes: halved! I love burst cherry tomatoes, personally, but you can use any small tomatoes you can get your hand on.

Extra-virgin olive oil: High quality olive oil really brings this dish together! Don’t shy away from it, either! 

Toasted bread: We are using sourdough, but you can definitely use loaf or kind of bread you prefer.

Fresh basil leaves

Lemon zest: This is definitely an optional add-on,  but I find it really brightens up this dish even further!

Garlic cloves: Garlic is grated in the mixture, but you can also use a glove to spread on your toast but that totally optional!

Balsamic vinegar: Or you can use a balsamic glaze or reduction

Black pepper and kosher salt, flakey salt to finish

Optional add-ons, and ideas:

If you’d like to add some cheese either in the mixture, or topped on your toast, I would recommend fresh mozzarella or grated parmesan. 

You can also add in shallots or red onions if you’d like more punch in your tomato bruschetta! 

Instructions to make this recipe

Prep your tomatoes

To begin, halve your cherry tomatoes and add in a medium to large bowl.

Make your cherry bruschetta 

In your bowl with tomatoes, add in your basil, garlic, lemon zest, a drizzle of balsamic vinegar, olive oil and salt and pepper. Mix well and marinate in the fridge for up to 1 hour.

Prep your bread

Slice your sourdough bread and toast in the oven, on the grill or on the stovetop to your desired crispness. Spread on butter and a garlic clove over your bread (optional).

Assemble

Remove your cherry tomato mixture and spoon on top of your toast – top with more flakey salt and serve!

More tomato recipes to check out!

If you do make this Cherry Tomato Bruschetta (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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*updated from July 2020

Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

This right here, is my everything. Cherry tomato bruschetta. Summer tomatoes, garlic, lemon zest, fresh picked basil on toasted sourdough baguette.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Keyword: brushetta
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Equipment

Ingredients

  • 2 cups assorted yellow and red tomatoes cut in half
  • 2 tablespoons basil thinly sliced
  • 2 garlic cloves minced
  • ½ lemon zest
  • ½ tablespoon balsamic vinegar
  • 2 tablespoons olive oil adjust with more if preferred
  • salt and pepper to taste and top with flakey salt
  • 4 slices sourdough bread halved

Instructions

  • To begin, halve your cherry tomatoes and mix in a bowl with basil, garlic, lemon zest, balsamic, olive oil and salt and pepper. Mix well and marinate in the fridge for up to 1 hour but you CAN eat it right away!
  • Slice your sourdough bread and toast to your desired crispness in the oven, on the stovetop or on the grill. Spread on butter and garlic (optional).
  • Remove your cherry tomato mixture and add on top of your toast – top with more flakey salt and serve!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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