We have a ton of tiny red cherry tomatoes in the garden here at the very end of a hot summer SO we needed to make Garden Cherry Tomato Bruschetta for sure. Any bruschetta recipe is pretty simple, but it is more of a summer recipe if you want the fresh ingredients. Pick some tomatoes from the garden and basil if you have it. Some recipes saute the garlic while others do so I chose one that does to release the fragrant flavor of garlic simmered in warm olive oil.Garden Cherry Tomato Bruschetta as you put away your garden Click To Tweet
Bruschetta is an antipasto from Italy made of grilled bread rubbed with garlic and topped with olive oil and salt. Topping variations often include tomato and other savory ingredients. Feel free to get creative with it, adding whatever you like to it – olives, greens, or even a bean mixture. The toppings combine to create a nutritional dish. Packed with antioxidant-rich super foods, fresh tomatoes are packed with vitamin C and lycopene – famously good for the heart and providing anti-cancer benefits. Garlic is an allium veggie which is detoxifying and offers anti-cancer and cardiovascular benefits. Olive oil is heart healthy and basil is packed with nutrients like vitamin K and minerals like manganese and copper.
One of my other favorite appetizers is the vegetarian stuffed mushrooms which are perfect for game day or for a party at your house. What are some of your favorite appetizers? How do you enjoy bruschetta?
Garden Cherry Tomato Bruschetta
- Yield: 4 1x
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 2 pints red grape tomatoes
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves (plus more as needed, chiffonade)
- Salt and freshly ground black pepper
- 1 whole baguette
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, cooking for about a minute, until golden. Add the tomatoes and cook for 3-4 minutes, until warm, mashing lightly to burst open. Place garlic and tomatoes in a medium-sized mixing bowl and add balsamic and basil. Sprinkle with salt and pepper. Cut the baguette into diagonal slices. Paint with a thin coating of olive oil and broil until golden brown on both sides.To serve, spoon tomato mixture generously over the slices of bread. Serve warm on a platter as a first course or appetizer.
Ginger Hultin,MS, RD, CSO
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