There’s nothing like fresh summer tomatoes, and Cherry Tomato Bruschetta is one of the simplest and most delicious ways to showcase them. The sweet and tangy tomato topping pairs perfectly with the charred bread, making it a crowd-pleaser at any gathering. Whether you’re hosting a dinner party or looking for a casual bite to enjoy al fresco with a glass of wine, this Cherry Tomato Bruschetta recipe will surely impress.
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Why You’ll Love Making Cherry Tomato Bruschetta
My cherry tomato plants go wild every summer. Every day, from July through September, I’m lucky to harvest multiple handfuls per plant. Truthfully, many of them don’t last long after picking–nature’s candy makes an irresistible snack, especially when they’re still warm off of the vine!
Cherry Tomato Bruschetta is one of my favorite things to make in the summer, whether I’ve grown my own tomatoes or visited the farmer’s market. Here’s what’s great about this recipe:
- It’s easy to make. Cherry Tomato Bruschetta is a simple and easy-to-make recipe that requires only a few ingredients and minimal preparation time. It’s a great choice for stress-free entertaining.
- It’s versatile. You can serve this bruschetta recipe as a light lunch, a snack, or an appetizer. It suits just about any casual summer occasion.
- It makes an impressive presentation. With its vibrant colors, Cherry Tomato Bruschetta is a visually stunning dish that will entice guests.
- It’s bursting with fresh summer flavor: The simple pairing of sweet cherry tomatoes, fragrant basil, and fruity olive oil creates a flavor combination that celebrates the best of the season.
What is Bruschetta?
Bruschetta (pronounced: broo-SKET-tah) is a traditional antipasti (appetizer) originating in central Italy. It consists of toasted bread slices rubbed with garlic and drizzled with olive oil.
The bread is typically grilled or toasted until crispy and charred around the edges, which adds a smoky flavor to the dish. The word “bruschetta” comes from the Roman word “bruscare,” which means “to roast over coals.”
While bruschetta classically refers to the bread itself, it can be served with many different toppings. The most common version is Tomato Bruschetta (of which this recipe is a variation), which is made with ripe tomatoes and fresh basil.
Other popular bruschetta toppings include prosciutto and other cured and fresh meats, cheese, and vegetables, such as roasted red peppers and artichoke hearts.
In the United States, “bruschetta” often refers to the tomato topping itself, not the grilled bread. In many grocery stores, you’ll find containers of tomato topping labeled “bruschetta,” though this is really not the correct use of the term.
Wondering the difference between bruschetta and crostini? Crostini consists of smaller, thinner slices of bread, typically cut from a baguette or other crusty bread. The bread is toasted until firm and crisp, and topped with a various spreads, such as cheese, pate, or tapenade. Check out my How to Make Crostini post for comparison.
Ingredients You’ll Need
- Cherry Tomatoes. Sweet, juicy summer tomatoes are the star of the show in this recipe. I like to use a mix of cherry tomatoes; Super Sweet 100’s and Sun Gold tomatoes are pictured. If you’re shopping at the grocery store or farmer’s market, choose any cherry tomatoes that look fresh, ripe, and delicious!
- Olive Oil. I use regular olive oil, such as Filippo Berio {affiliate link} for grilling the bruschetta, and extra-virgin olive oil to add a fruity, peppery flavor to the tomato topping.
- Salt and Freshly-Ground Black Pepper. To season the tomato mixture. I use Diamond Crystal Kosher Salt {affiliate link} or finely-flaked sea salt, such as Fleur de Sel.
- Red Onion. An optional addition to the bruschetta topping that adds texture, color, and lightly spicy flavor. You can also substitute sweet onion, such as Vidalia. Chop the onion finely; you want to avoid biting into big chunks in the topping.
- Fresh Basil. For a classic tomato-basil flavor. While I often tear basil leaves to avoid bruising them, here I cut them into a chiffonade with a sharp knife for more even pieces to distribute throughout the bruschetta topping.
- Bread. In Italy, bruschetta is traditionally made with a crusty, wood-oven baked bread called “pagnotta.” This type of bread can be difficult to source in the US, so I use a crusty loaf of ciabatta or rustic Tuscan-style bread. Choose a loaf with a good crust and hearty interior to stand up to the tomato topping. Day-old bread works great too.
- Garlic. To rub onto the warm toasted bread and infuse it with garlic flavor. I don’t add garlic to my bruschetta topping, but if you choose not to rub the bread with garlic, you can add a chopped clove to the tomato mixture.
How to Make Cherry Tomato Bruschetta
Cherry Tomato Bruschetta is simple to make, with just two main steps: 1) prepping the tomato topping, and 2) grilling the bruschetta toasts.
Step 1: Make the Tomato Topping
To make the topping for Cherry Tomato Bruschetta, begin by halving the cherry tomatoes and placing them in a large bowl. Add the chopped onion (if using), fresh basil, and extra-virgin olive oil. Season the mixture to taste with salt and pepper.
While some recipes call for salting and draining the juices from the tomatoes before making the topping, I prefer not to do this. The juices of fresh summer tomatoes hold so much delicious flavor.
It’s important to note, however, that the cherry tomato topping will release some juice as it sits, so it’s best not to make it too far before grilling the bread. Once you’ve mixed the topping, move on to step 2 to ensure the best texture and flavor for your bruschetta.
Step 2: Grill the Bread
Cut your loaf of bread into slices about 1/2- to 3/4-inch thick. You want it to be thin enough to toast and crisp, but not so thin that it becomes cracker-like. The center of the bread slices should still have a bit of chew after grilling.
To toast the bread, lightly oil the grates of an outdoor grill (propane or charcoal) or indoor grill pan. Grill the slices for 2-3 minutes per side, until the centers are toasted and the edges are charred.
Remove the bread from the grill. Rub one of the grilled sides with a peeled garlic clove while it’s still warm. This will infuse the bread with garlic flavor, without adding raw garlic to the bruschetta topping.
Need a new serrated knife? I love the Mercer Culinary Millennia 10-inch Bread Knife {affiliate link}. It slices beautifully, even through tough crusts, at a great price point.
Serving Cherry Tomato Bruschetta
When serving this Cherry Tomato Bruschetta, I like to present it on a large platter. Depending on the gathering, I’ll spoon the mixture onto the toasts and serve them assembled, or serve the topping and bread separately, letting guests make their own.
If plating the bruschetta assembled, serve them immediately after spooning the topping onto the toasts so they don’t get soggy. I like to sprinkle a few extra pieces of fresh basil over the platter, and a pinch or two of salt and pepper to finish.
When spooning the topping onto the bread, you can leave some of the tomato juices pooled in the bottom of the bowl if you’d like. Since we eat the bruschetta right away, however, I love letting some of the juices trickle into the nooks and crannies of the grilled bread. It’s absolutely delicious!
Variations
Looking to put a twist on the Cherry Tomato Bruschetta recipe? Here are a few variations to try:
- Mozzarella: Add halved mozzarella balls (ciliegine) to the tomato salad topping for a creamy and tangy flavor. Buffalo mozzarella, which I use in Caprese Salad, is particularly delicious.
- Ricotta: Spread whipped ricotta on the grilled bread before adding the tomato mixture for a rich and creamy base.
- Balsamic Reduction: Drizzle a balsamic reduction over the top of the bruschetta for a tangy and sweet pop of flavor.
- Pesto: Spread homemade or store-bought pesto on the toasted bread slices before adding the tomato mixture for an extra burst of flavor.
- Olives: Add some chopped black or green Italian olives to the tomato mixture for a salty and briny flavor that pairs well with the sweet tomatoes. Kalamata olives are also a delicious option.
These are just a few suggestions–as always, have fun pairing ingredients and flavors in your kitchen to create your own twists on this classic Italian appetizer.
More Fresh Tomato Recipes:
- Puff Pastry Tomato Tart
- Cherry Tomato Confit
- Creamy Roasted Tomato Soup
- Southern Tomato Sandwich
- Heirloom Tomato Salad
- Bucatini with Roasted Eggplant and Cherry Tomato Sauce
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Cherry Tomato Bruschetta
Ingredients
- 1 pound cherry tomatoes , halved (about 3 cups halved)
- 2-3 tablespoons good-quality extra virgin olive oil
- 1/4 cup finely chopped red or vidalia onion (optional)
- 1/4 cup fresh basil leaves , cut into a chiffonade (plus extra for garnish)
- 1 loaf ciabatta, Tuscan bread, or other crusty, rustic Italian bread , cut into 1/2- to 3/4-inch thick slices
- 1 large garlic clove , peeled
- kosher or fine flaked sea salt
- freshly-ground black pepper
- regular/light olive oil , for grilling
Instructions
- In a bowl, stir together cherry tomatoes, onions (if using), basil, and olive oil. Season to taste with salt and pepper (start with about 1/2 teaspoon of salt and a few grinds of black pepper, and adjust, as needed).*
- Preheat a grill (propane or charcoal) or grill pan over medium-high heat, and lightly oil the grates with regular/light olive oil (not extra virgin). Grill the bread for 2-3 minutes per side, until grill marks appear and the bread is lightly charred around the edges.
- While the toasted bread is warm, rub one of the grilled sides with the garlic clove to infuse it with flavor.
- Stir the tomato mixture and top each slice of grilled bread with a generous spoonful. Sprinkle with an extra pinch of fresh basil, and season with salt and pepper, to taste. Serve immediately.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.