Garden Cherry Tomato Bruschetta

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Servings: 4
Author: Ginger Hultin


  • 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.