Cherry Tomato Bruschetta

Makes 6 - 8 Servings
Bruschetta means toasted bread in Italian and can be eaten with a variety of toppings. A summer time favorite uses fresh tomatoes, basil and garlic.
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  • 1 pint (300g) red cherry tomatoes
  • 1 pint (300g) orange/yellow cherry tomatoes
  • 1 garlic clove, minced
  • ¼ cup (5g) fresh basil leaves, thinly sliced
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • sea salt and freshly ground pepper to taste
  • 1 ciabatta loaf or baguette
  • extra virgin olive oil
  • fresh garlic clove, peeled and sliced in half


Cut the cherry tomatoes Into quarters and place into a medium bowl.  Add in the minced garlic, basil, olive oil and balsamic vinegar.  Combine and add salt and pepper to taste.  Refrigerate for at least 1 hour to allow flavors to meld.  

Let stand at room temperature before serving.

When ready to serve, cut the ciabatta loaf diagonally into ½ inch (1.25cm) slices. Brush 1 side with olive oil and place onto a baking sheet.  Broil until golden brown.  Remove and cool slightly before rubbing the clove of  raw garlic over the toasted surface.  

Top with the tomato bruschetta mixture or serve in a serving bowl with toasted bread on the side.


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