Cherry Tomato Bruschetta

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If you're looking for the perfect Summer appetizer to make the most of peak tomato season, you have to try this Cherry Tomato Bruschetta recipe!

Made with ripe tomatoes, a drizzle of olive oil, basil, parmesan, and balsamic vinegar, this Italian classic is a crowd-pleasing favorite and is sure to win rave reviews.

A small white plate with 3 bruschetta toasts on top.

Bruschetta is a classic Italian appetizer that is both easy to make and simply stunning. Whether you're planning a casual patio get-together or a fancy dinner party, this cherry tomato bruschetta is the perfect way to wow your guests!

Juicy fresh cherry tomatoes are finely chopped and combined with simple ingredients like basil, olive oil, and parmesan cheese to make the perfect appetizer for any occasion.

While roma tomatoes (or san marzano) tend to be a top pick for tomato bruschetta, you'll love this version using bite-sized cherry tomatoes - which are often the first to arrive at farmers markets (or your own garden).

This popular party appetizer is packed with fresh flavors, and is always the star of the show! Pairs perfectly with a glass of crisp wine and some caprese skewers.

You Will Need:

The ingredients needed to make tomato bruschetta: baguette slices, pepper, olive oil, tomatoes, basil, parmesan cheese, etc.

Cherry tomatoes: These have few seeds and a firm texture, making them perfect for bruschetta!
Baguette (or crusty bread): This will be sliced and brushed lightly with olive oil before oven-toasting. If preferred, you can grill your bread slices.
Olive oil: I recommend a good quality extra-virgin olive oil that you love the taste of.
Parmesan cheese: This adds a delicious salty and nutty flavor that compliments (but doesn't compete with) the fresh ingredients.
Basil: Fresh basil is an absolute must! I recommend buying small plants frequently so you always have some on hand.
Balsamic vinegar: A splash of this is added to the tomato mixture to add flavor and acidity.
Balsamic glaze (optional): This adds an extra boost of flavor and sweetness, but can be left out. I also include instructions for making your own if you don't have any on hand.
Garlic: You'll need 1 clove of garlic. If you don't like the taste of raw garlic, soak it in some lemon juice first.
Salt and pepper: This is added to your taste. I recommend flaky sea salt, but regular salt is just fine.

How to Make Bruschetta with Cherry Tomatoes

A baking sheet with baguette slices spread out over the surface.

Slice your baguette into ½" thick slices and place them on a parchment-lined baking sheet.

Baguette slices being brushed with olive oil.

Brush the bread slices with olive oil, then sprinkle them with flaky salt to taste.
Toast in a 375ºF (190ºC) oven for 9-11 minutes, or until golden brown with crisp edges.

Time Saving Tip: Use a Veggie Chopper

For this cherry tomato bruschetta recipe you'll need finely diced tomatoes. This can be done with a sharp knife, but I like to use a vegetable chopper to save time.

A vegetable chopper with some halved cherry tomatoes in the grid.

If using a vegetable chopper, slice the cherry tomatoes in half and place them on the smallest grid - cut side down.
Close the top and give it a good whack with your fist.

The container of a vegetable chopper filled with diced tomatoes.

Voila! You now have finely diced tomatoes!
Working in batches, continue until all of your grape tomatoes are finely chopped.

Preparing the Topping

A bowl filled with chopped tomato, basil, parmesan, garlic, etc.

Add finely chopped tomato, olive oil, balsamic vinegar, parmesan cheese, garlic, chopped basil leaves, salt, and black pepper to a medium-sized bowl.

A bowl of tomato bruschetta topping with a spoon resting inside.

Stir everything together until well combined.
Refrigerate the tomato topping until ready to serve.

Spooning tomato topping on a toasted baguette slice.

Spoon 1 tablespoon of the tomato mixture over each toasted bread slice.

Drizzling balsamic glaze on top of bruschetta toasts.

Drizzle with balsamic glaze (if desired), then serve and enjoy!

Serving tip: If hosting a casual event, show your guests how to assemble their own bruschetta. They taste best when prepared as needed, although you can prepare small batches to serve if preferred.

A small white plate with three bruschetta toasts topped with balsamic glaze.

Make Your Own Balsamic Glaze

I like to purchase mine from the grocery store from convenience, but it's very easy to make your own!

½ cup balsamic vinegar
1 tablespoon honey

Add the balsamic vinegar and honey to a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-13 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon.

Cool before serving - note that the glaze will thicken as it cools.

A bowl of tomato bruschetta topping dotted with fresh basil.

Serving and Storing

Place the toasted bread on a serving platter, the bruschetta in a serving bowl (with a spoon ), and a side of balsamic glaze. Demonstrate for your guests how to assemble, or prepare them in small batches of 6-10 pieces.
For the best results, prepare the toasted bread just before serving.
If you prepare your toasted baguette slices ahead of time (or need to reheat leftovers), you can re-crisp them in a 350ºF (177ºC) oven for 3-5 minutes.
Store the tomato topping and toasted bread separately.
Both will last in the fridge for up to 3 days.
To make ahead: For the best results, prepare your tomato topping up to 24 hours in advance. Drain off any excess liquid that accumulates. Baguette slices can be prepared in advance and re-crisped, but they taste better when prepared just before serving.

Top Tips

Finely chop the tomatoes. While this can easily be done with a sharp knife and some patience, I recommend pulling out a vegetable chopper if you have one. I slice the fresh tomatoes into halves, position them over the small grid option, and give it a good whack. In just minutes all of the cherry tomatoes have been finely chopped.
Mellow raw garlic. Bruschetta uses raw garlic, which can be a sharp flavor for some of us. To reduce the intense raw garlic flavor, soak garlic cloves in lemon juice before grating or mincing.
Salt to taste. All good cooks taste and adjust the salt to their liking. It's important to taste your food, and it's particularly important to taste your bruschetta. I like to use a good quality flaky salt like Maldon salt, but you can use whatever you have on hand.

A small baguette slice topped with fresh diced tomato and basil.

Substitutions

Without balsamic glaze: If you don't like the flavor, just omit and eat the bruschetta without the additional topping. It's equally as delicious!
Using regular tomatoes: Swap the cherry tomatoes for 1 ½ cups of finely chopped paste tomatoes (like roma or san marzano) or seeded slicer tomatoes.
Dairy free: Omit the parmesan cheese. If desired, you can add a dairy-free parmesan cheese substitute, but it's not needed. Adding a little additional salt to taste is recommended.
Gluten free: Swap the standard baguette for your favorite gluten-free baguette (we like Schar).

Recipe FAQs

What kind of bread can I use to make bruschetta?

While baguette slices are one of the most common ways to prepare bruschetta, you can use any type of crusty bread. Just be sure to slice them into ½-3/4" thick slices, and keep the pieces no longer than 3-4". French bread, sourdough bread, and ciabatta are all delicious options.

Should bruschetta be baked or grilled?

Traditionally bruschetta is made with grilled bread, but it is very common to toast your bread in the oven. They are both delicious options, so use whatever method works best for you.

Can you use canned tomatoes to make bruschetta?

When it comes to tomato bruschetta, it's best to use fresh. Because the flavor is focused around just a few simple ingredients (tomatoes, basil, olive oil, etc), using good quality and fresh ingredients is the best way to get great results.

Three tomato bruschetta appetizers on a white plate.

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