Recipe + Photo by April Viar
Cherry Tomato Bruschetta is a delicious summer appetizer. With cherry tomatoes at their peak abundance this time of year, this dish combines their juicy sweetness with fresh basil, garlic, olive oil and a splash of balsamic vinegar, all atop toasted baguette slices. It’s a simple yet flavorful way to celebrate the bounty of summer.
Servings: 4
INGREDIENTS
- 1 French loaf/baguette, 1/4 inch sliced
- 7 garlic cloves, minced
- 2 pints cherry tomatoes, sliced
- 12 leaves fresh basil, thinly sliced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Pinch of salt
- Pinch of black pepper
- 1 bottle olive oil spray
DIRECTIONS
- Preheat the oven to 400°F.
- Slice the bread in ¼ inch pieces. Arrange the bread on a sheet pan and spray the slices with olive oil. Bake for 10 minutes or until they are golden and crispy.
- In a large bowl, add all of the other ingredients. Mix well until thoroughly combined.
- Once the bread slices are ready, transfer them to a large serving platter. Carefully arrange the slices, then generously spoon the cherry tomato bruschetta mixture onto each piece ensuring an even distribution.
