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Three mini tomato toasts on a white plate garnished with balsamic glaze.
Dolly (Maritime Country Kitchen)

Cherry Tomato Bruschetta

5 from 2 votes
This cherry tomato bruschetta recipe features fresh basil, olive oil, and of course - tomatoes! Fresh, flavorful, and perfect for parties.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry tomatoes approx. 1 pint, finely chopped
  • 1 ½ teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons finely shredded parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 1 clove garlic finely minced (or grated)*
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • Balsamic glaze for drizzling (optional)
Toasted bread slices
  • 1 baguette sliced into ½” slices (or crusty bread of choice)
  • 3-4 tablespoons olive oil
  • Flaky salt to taste

Equipment

  • Baking sheet

Method
 

  1. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. Slice your baguette into ½” slices and place them on the lined baking sheet. Brush each of the slices with olive oil, then sprinkle with flaky salt to your taste.
  3. Toast the bread in the oven for 9-11 minutes, or until golden brown with crispy edges. Alternatively, you can grill your bread until crisp.
  4. Add the diced tomato, balsamic vinegar, olive oil, parmesan cheese, basil, garlic, salt, and pepper to a medium-sized bowl. Stir together until well combined. Taste and adjust salt and pepper to your preference.
  5. Spoon a small amount of the tomato mixture on top of a piece of bread, then drizzle with a small amount of balsamic glaze (if desired).
  6. Serve and enjoy!

Notes

Serving tip: For the best results, serve with the components separate and show your guests how to assemble each one. Alternatively, you can assemble a small batch and replenish them as needed.
Finely chopping tomatoes: I like to use a vegetable chopper to dice my tomatoes for bruschetta - it saves a ton of time!
Homemade balsamic glaze: While store-bought is convenient, you can make your own balsamic reduction if desired. Just add ½ cup of good quality balsamic vinegar to a small saucepan, along with 1 tablespoon of honey. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until reduced by half (about 10-13 minutes). The mixture should coat the back of the spoon - it will continue to thicken as it cools.
Re-crisping baguette slices: If you made your balsamic slices in advance, you can re-crisp them in a 350ºF (177ºC) oven for 3-5 minutes.
Make ahead: Prepare the tomato bruschetta topping up to 24 hours in advance. Pour off any liquid that has accumulated in the bottom of the bowl. For the best results, prepare the baguette slices just before serving (or re-crisp in the oven).
Storing: Keep the components separate and store them in the refrigerator for up to 3 days.
*If you don’t like the flavor of raw garlic, soak the peeled cloves in lemon juice for 10 minutes before mincing or grating.