These Cherry Tomato Bruschetta are the perfect Summer Appetizer, easy to make and so tasty!
I've been making these cherry tomato bruschettas for ages, my family loves them. I make them when we have friends over or if we fancy something different for lunch. They're the perfect summer snack, easy, fresh and perfect with a cold glass of white wine. The cherry tomatoes are roasted until they burst, then added to perfectly toasted, garlicky bread. Add some mozzarella and basil and you are done.
The great thing about this cherry tomato bruschetta is that they can be eaten hot or cold. You can keep the toast warm in the oven if you want. Then you can build your perfect bruschetta and serve them warm. I like to mash the roasted cherry tomatoes slightly. This releases some of that lovely juice from the tomatoes. That garlicky bread will soak up the juice along with some of the balsamic vinegar, heaven. I add sliced mozzarella pearls and some chopped basil, with plenty of freshly cracked black pepper and sea salt. This is my idea of the perfect appetizer, and I'm not alone! My daughter loves this so much, she usually eats a dozen of these.
What is the Best Bread for Bruschetta?
A good quality French baguette is perfect for making bruschetta. The bread needs to be light and airy, with holes that the juice from the tomatoes can collect in. The crust needs to be crispy for bruschetta. It should be firm enough so it can be held and can contain the filling. I like to use day-old baguette but you can use a fresh baguette if you wish.
How to Make Cherry Tomato Bruschetta with Mozzarella:
- Start by roasting the cherry tomatoes. I roast these with a little balsamic vinegar, olive oil and sea salt. They are best roasted until just burst.
- While the cherry tomatoes are roasting, make the toast. Using a bread knife, cut the baguette into ½ inch/ 1.5cm slices. Brush each side of the bread with a little olive oil then toast them on a hot griddle pan or under the grill. They are best when the edges are a little charred.
- Crush the garlic with the flat side of a knife, then rub it on one side of each piece of toast.
- Add a couple of roasted cherry tomatoes to each slice, I like to mash them slightly to release the juice.
- Add a couple of slices of the mozzarella pearls. Scatter some basil on top then add a generous grinding of sea salt and black pepper.
Tips for Making the Best Cherry Tomato Bruschetta:
- Use good quality bread, a day old French Baquette works really well.
- Cut the bread into ½ inch, 1.5cm slices. This is the best size for toasting and for holding that topping.
- Perfectly ripe, on the vine cherry tomatoes will give you the best results for this bruschetta.
- Don't skimp on the salt. The salt will bring out the flavour in the tomatoes and the bread!
- If you can get them, mozzarella pearls sliced are perfect for this bruschetta. If you can't get find them then slice a ball of mozzarella into thin strips.
- You want just a hint of garlic, so rub the smashed garlic clove over the toasted bread. Too much garlic will overpower everything, so just a little rub on one side of the toast.
- Make these fresh, they really are best made fresh.
If you like this recipe and you want more like it or something to serve with it, here are some suggestions:
- Garlic Mushroom Bruschetta
- Roast Mediterranean Vegetables
- Vegetarian Lasagne
- Asparagus and Feta Baked Frittata
- Halloumi Salad with Butternut Squash and Quinoa
Cherry Tomato Bruschetta
- 1 French baguette cut into ½inch / 1.5cm slices
- 14.10 oz cherry tomatoes on the vine (400g/.88lb)
- 1 ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
- ¼ teaspoon sea salt plus more for serving
- ¼ teaspoon freshly cracked black pepper plus more for serving
- 1 cup mozzarella pearls (125g) sliced
- 2 cloves garlic smashed
- A handful of basil leaves chopped
- Olive oil for brushing the bread before toasting I used about a ¼ cup
- Preheat oven to 392F 200C. Place the cherry tomatoes in a baking tray, pour over 1 ½ tbsps of olive oil and ½ tablespoon of balsamic vinegar. Sprinkle over ¼ teaspoon each of sea salt and freshly ground black pepper.Roast for 15 to 20 minutes until the tomatoes are just burst.
- Heat a griddle pan to hot. Brush each side of the sliced bread with a little olive oil.Toast each side of the bread on the pan until the edges are charred and the bread is golden.
- Rub each slice of the toasted bread with the smashed garlic.
- Add 2 or 3 of the roasted tomatoes to a slice of toast, add a couple of slices of the mozzarella then add some chopped basil. Finish with a smattering of sea salt and freshly ground black pepper.Enjoy warm or cold.
- Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on a serving of 2 bruschetta per person.
- Bread I use day old French baguette to make these however you can also use fresh bread too. Cut the bread into ½ inch, 1.5cm slices. This is the best size for toasting and for holding that topping.
- Cherry tomatoes should be left on the vine and be ripe.
- Mozzarella, If you can get them, mozzarella pearls sliced are perfect for this bruschetta. If you can't get find them then slice a ball of mozzarella into thin strips.
- Make them fresh, these really are best made fresh and are not suitable for freezing.
- Serve them warm or cold. We like them warm but they are just as good room temperature too.
- If you have some baguette leftover you can use is to make my smashed avocado on toast for breakfast!