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Bruschetta with cherry tomatoes on a wooden plank serving board with a bowl of extra topping.

Bruschetta with Cherry Tomatoes

Meryl Downing
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.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine American, Italian
Servings 6


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.  
Keyword Bruschetta cherry tomatoes, garden fresh bruschetta