Bruschetta with Cherry Tomatoes is a summer classic when garden tomatoes are perfectly ripe, basil is overflowing its pot, and appetizers are eaten on the patio! This 10 minute appetizer is easy to throw together, and perfect for any summer occasion.
We wait all year, and finally it's tomato season! Bruschetta is my favorite way to enjoy those garden tomatoes! A pinch of salt, garlic, basil and a drizzle of olive oil and balsamic vinegar makes those tomatoes come alive!
We love to grow a ton of cherry tomatoes in our garden. They are bursting with fresh summer flavor and the kids love plucking them off the vine for an outdoor snack.
If you have loads of cherry tomatoes, try these recipes!
- Cherry Tomato Pico de Gallo
- Panzanella Bread Salad with Cherry Tomatoes
- Italian Sausage Gnocchi with Spinach and Cherry Tomatoes
- Tomato Feta White Bean Salad
- Cherry Tomatoes - The star of the garden! You really just shouldn't make bruschetta in the winter with grocery store tomatoes! Summer tomatoes are truly amazing and worth the wait! We love using red and yellow cherry tomatoes for this beautifully colorful bruschetta! You can also use really any garden tomato, about 2 cups when chopped. Cut tomatoes carefully with a sharp knife so they don't release too much of their liquid.
- Garlic - Fresh garlic is a must, and you really only need one clove finely minced.
- Basil - Again, it's gotta be fresh! Dried basil just won't work. Chop basil and save extra leaves to garnish your serving platter.
- Salt & Pepper - Salt really heightens the flavor of the tomatoes to make them absolutely delicious!
- Balsamic Vinegar & Olive Oil - These are the dressing for your tomato mixture for that classic Italian flavor! You could also do a balsamic glaze over the top instead of balsamic vinegar mixed in.
- Baguette - I love to buy a few extra baguettes to freeze so this appetizer can be made up at a moments notice. You could also use other crusty Italian bread and cut it into portions, but toasted baguette slices are the perfect handheld appetizer size.
- Parmesan Cheese - A simple and delicious garnish over the top, I like to buy a block of Parmesan cheese and shave it with a vegetable peeler. Then pick up the shavings with your hand and crumble them over the bruschetta! I love the way the shavings look, but shredded Parmesan is also fine.
Prep your cherry tomatoes by slicing them in half, or quarters if they are larger. Mince your garlic and chop your basil.
Add all the bruschetta topping ingredients to a bowl and gently mix. Don't over mix, you will start to break down the tomatoes and they will become watery. Set the mixture aside to marinate a bit while you prepare the crostini.
Slice the baguette at an angle into 18 slices. This is 3 per person for 6 people, which is the right number for the amount of topping. You can double the recipe if serving more people.
Toss them on a sheet pan with olive oil and salt, use your hands! Lay them out flat and bake at 425° for about 5 minutes until golden and lightly toasted.
Arrange on a serving platter and top with the bruschetta mixture. Shave Parmesan cheese with a vegetable peeler and then crumble it with your hands over the bruschetta. Garnish with extra basil leaves.
Make Ahead & Storage Instructions
Make Ahead - The bruschetta topping can be made an hour or two in advance and kept in the fridge. Toast the crostini and top it with the tomato mixture just before serving. If bringing to a party, you can make and assemble the entire dish before leaving your house. It will be fine if eaten within an hour or two and does not need to be refrigerated in that time.
Storage - Store leftover bruschetta topping in an airtight container in the fridge and eat the next day. It's best if it is stored separately from the bread as it will get soggy. Extra crostini can be stored in an airtight container or bag on the counter and rewarmed in the oven or the toaster the next day.
What to Serve with Bruschetta
Cherry Tomato Basil Bruschetta also makes a great light lunch or dinner side dish! Try it with grilled chicken or sausage links and corn on the cob. Have it with roasted salmon and other garden veggies like zucchini or green beans, and you have the perfect summer dinner.
More Favorite Summer Recipes!
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Bruschetta with Cherry Tomatoes
For the Bruschetta Topping
- 3 cups cherry tomatoes halved (2 cups when sliced)
- 1 clove garlic minced
- ¼ cup basil chopped
- ½ teaspoon kosher salt
- 6 grinds fresh black pepper
- 2 teaspoons balsamic vinegar
- 1 Tablespoon olive oil
For the Baguette
- 1 baguette
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
- Parmesan cheese to garnish shaved with a vegetable peeler and crumbled
- Preheat oven to 425°.
- Combine all ingredients for the bruschetta in a bowl and mix gently to combine. Let it sit on the counter to marinate while you prepare the baguette.
- To make toasted crostini, slice the baguette at an angle into 18 slices (3 per person). You won't use the whole baguette. Add the sliced bread to a sheet pan and drizzle with olive oil and salt. Toss with your hands to coat and spread in an even layer. Bake at 425° for 5 minutes until lightly toasted.
- Arrange toasted crostini on a platter or serving board, top each with a spoonful of the tomato mixture and garnish with Parmesan cheese and basil leaves.
- Slice cherry tomatoes in halves or quarters if they are larger. You can also use 2 cups chopped tomatoes of any kind and size.
- Bruschetta topping can be made 1 to 2 hours in advance and kept in the fridge, assemble just before serving. Or it can be completely assembled and taken to a party if eaten within an hour or two.
- Baguette can be baked in the oven or grilled.