This is truly the best cherry tomato bruschetta recipe, and it’s the only one you need. It’s ultra simple, super quick, and delicious.
We recently hosted my dad and step mom for the weekend. They came into town on a Friday night (we’re still temporarily living in Milwaukee), and I hustled back to meet them after running errands in Chicago.
I’m telling you, it’s crazy “living” in two different cities. Our appointments (and our stuff) are spread across both cities, and it’s a bit chaotic at times.
On my way back to MKE to meet them, it dawned on me that we had nothing to eat, so I swung by the grocery store and grabbed ingredients for my last-minute gathering go-to: bruschetta.
I wanted to have a little something prepped when they arrived as I knew they probably wouldn’t have eaten yet, but I didn’t have a whole lot of time. And so I whipped together this bruschetta as soon as I arrived home.
My goodness, you would have thought I’d spent hours in the kitchen had you heard their reaction.
Wowww. That’s so good.
How’d you make this?
You HAVE to send me the recipe.
So instead of sending it, I’m sharing it here for the sake of the greater good. Because everyone needs a good bruschetta recipe up their sleeve.
I’ve been making this simple bruschetta recipe for the last 10+ years, and it’s always a hit on both ends of the party.
If you’re hosting, it is super quick + easy to make, has a wow-factor (especially if you use heirloom tomatoes, which tend to come in a variety of colors), and is great for both vegans and non-vegans alike. If you’re a guest, it’s one of those appetizers that’s light and yet so satisfying. Win-win.
My only recommendation: Make sure everyone at the party enjoys it, because it’s got a garlicky punch. If everyone has a bite, you won’t notice each other’s garlic breath. 😂
To make it, you’ll start by making the tomato-basil topping.
TIP: If you’re making this in the prime of tomato season, you can use any variety of ripe tomatoes; however, since we’re currently off-season for tomatoes, I recommend using heirloom cherry or grape tomatoes. They’re reliably sweet, juicy, and flavorful, and they offer a festive pop of color.
Dice your tomatoes as finely as you prefer.
Chop a handful of fresh basil leaves.
Add both the tomatoes and basil to a serving bowl. Drizzle with olive oil (and a splash of balsamic if you’d like) and season with sea salt. Then, refrigerate the topping until ready to serve. I recommend preparing it no more than eight hours in advance.
Once you’re ready to serve the bruschetta, preheat your broiler.
Then, thinly slice a ciabatta baguette or French baguette and spread the bread slices out over a baking pan. Brush the top of each with olive oil, and season with sea salt.
Broil the baguette slices for 2–4 minutes, or until the edges are golden brown and the tops feel crisp to the touch.
Now, here’s the trick to making authentic bruschetta: Rub the warm slices of bread with whole peeled garlic cloves. The garlic melts into the surface of each crispy, chewy slice and infuses the most delightful garlicky flavor.
Tuck your toasty bruschetta slices into a cozy bowl, and serve them alongside the tomato-basil topping.
Quick, easy, and delicious.
Best Cherry Tomato Bruschetta
This is truly the best cherry tomato bruschetta recipe, and it's the only one you need. It's ultra simple, super quick, and delicious.
- 3 cups heirloom grape or cherry tomatoes, diced
- Handful fresh basil leaves, chopped
- Olive oil
- Sea salt
- Splash of balsamic vinegar (optional)
- 1–2 French baguettes or ciabatta baguettes, sliced into 1/3-inch-thick pieces*
- 2–4 cloves garlic, peeled
- In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. Cover and refrigerate until ready to serve (can be made up to 8 hours in advance).
- When ready to serve, preheat the broiler on high.
- Spread the baguette slices out over a large baking tray and use a pastry brush to brush the top of each slice with olive oil. Sprinkle the tops with sea salt.
- Broil the baguette slices for 2–4 minutes, or until golden brown and crisp on top. Then, carefully rub the top of each with the garlic (it will melt into the surface of the hot toasts).
- Serve the warm toasts alongside the tomato basil mixture.
*If you use one baguette, you'll likely have leftover tomato topping.
**The tomato-basil topping can be made up to 8 hours in advance.