Cherry Tomato Bruschetta
This right here, is my everything: cherry tomato bruschetta. Summer tomatoes, garlic, lemon zest, freshly picked basil on toasted crostini.
Servings: 4
Equipment
Ingredients
- 2 cups assorted yellow and red tomatoes cut in half
- 2 tablespoons basil thinly sliced, or roughly torn
- 2 large garlic cloves, divided 1 grated, 1 rubbed on bread
- zest of 1/2 lemon
- 2 tablespoons extra-virgin olive oil adjust with more if preferred
- Kosher salt and freshly ground black pepper
- 4 large slices bread, halved, or 1 baguette cut in 1/4 inch slices
- Flaky salt
Instructions
- To begin, halve your cherry tomatoes and add in a medium to large bowl.
- In your bowl with tomatoes, add in your basil, garlic, lemon zest, olive oil and salt and pepper. Mix well and marinate in the fridge for up to 1 hour, or you can serve immediatly.
- Slice your bread, or baguette and toast in the oven, on the grill, or on the stovetop to your desired crispness, about 5 to 6 minutes. Use your fingers to spread a garlic clove over your bread.
- Remove your cherry tomato mixture and spoon on top of your toast, top with more flakey salt and serve!
Nutrition
Calories: 241kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 386mg | Potassium: 87mg | Fiber: 2g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg