These Cherry Tomato Bruschetta are the perfect Summer Appetiser, easy to make and so tasty!
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I've been making these cherry tomato bruschettas for ages, and 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.
❤️ Why You'll Love Them
- You can have these hot or cold! Making them great as an easy appetiser.
- They are so easy to make!
- Very adaptable - you can easily add your own twist.
📝 Ingredient Notes
- Cherry tomatoes - look for ripe, on-the-vine cherry tomatoes.
- Bread - 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 contain the filling. I use day-old baguette, but you can use a fresh baguette if you wish.
- Olive oil - You will need a good quality olive oil.
🥖 How to Make Cherry Tomato Bruschetta
- 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 bursting.
- While the cherry tomatoes are roasting, make the toast. Using a bread knife, cut the baguette into half-inch, 1.5cm slices. Brush each side of the bread with a olive oil.
- Toast the bread 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.
👩🍳 Recipe Tips
- 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.
- Use good-quality bread; a day-old French Baguette works really well.
- Cut the bread into half-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 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.
💭 FAQs
What is the best bread for bruschetta?
Whatever bread you use, good-quality bread is essential; a day-old French Baguette works really well.
Do I need to peel the tomatoes?
No, there is no need to peel them.
How do you prevent bruschetta from going soggy?
The best way to avoid soggy bruschetta is to make it just before you serve it.
📌 More Tasty Appetisers
- Garlic Mushroom Bruschetta
- Air-Fried Ravioli
- Breaded Mushrooms
- Asparagus and Feta Baked Frittata
- Ricotta Crostini with Roasted Cherries
- Bruschetta with Goat's Cheese
Cherry Tomato Bruschetta
Roasted Cherry Tomato Bruschetta with Mozzarella. The perfect Summer appetizer, easy to make and so tasty! One is never enough!
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Servings: 12
Calories: 80kcal
Ingredients
- 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
Instructions
- Preheat oven to 392F (200C)Place the cherry tomatoes in a baking tray, pour over 1½ tablespoons of olive oil and ½ a 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.
Notes
- 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!
Nutrition
Calories: 80kcal | Carbohydrates: 3.7g | Protein: 2.5g | Fat: 6.2g | Saturated Fat: 1.9g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 1.1g | Calcium: 44mg
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Jo
Nothing beats bruschetta. Fresh cherry tomatoes, mozzarella peals over crusty bread is my favourite finger food
Tara Teaspoon
Oh these are so adorable with the cherry tomatoes and mozzarella pearls! I can't wait to make these with my fresh basil plants!
Amanda Mason
Such a classic favorite of mine! As I've gotten older, I have grown to love cooked tomatoes! I'm so going to make these for my next get together!!
Charity
Such cute little bruschetta bites! These would be lovely served at a wine and cheese party!
Analida Braeger
The pictures are wonderful, Those tomatoes look so juicy! This is one of my favorites and such an easy appetizer that always pleases.
Paula Montenegro
You nailed the perfect tomato bruschetta! It has all the right ingredients (hello garlic rub!) and those juicy cherry tomatoes, which I think make all the difference. Gorgeous!
Carrie | Clean Eating Kitchen
Those tomatoes look like they are just bursting with flavor! What a great way to make the most of this years harvest!
Jacquelyn Hastert
This is a perfect appetizer for elegant dinner parties. I can't wait to bring them to our next hosting event. Thank you!
Amanda
Our cherry tomatoes just started coming in on the vine this week, so I’m super glad I came across this recipe! This is perfect. Thanks for sharing!
kim
Such a great summer app and a perfect way to use up my garden tomatoes!
Jacqueline Meldrum
Simple, but delicious! I make a similar bruschetta with a thin layer of tapenade. Sharing!
Michelle Alston
Thank you so much, Jacqueline! Xx
Cristie
Such delicious flavours. I love bruschetta but I have never made it. I can't wait to try your recipe. Making asap!
Helen of Fuss Free Flavours
Cherry tomatoes are perfect for topping bruschetta, so sweet and tasty. I've always loved simple and delicious ideas like this, easy to make and yet so popular.
Amy | The Cook Report
This is such an amazing snack idea, they look so delicious!
SHANIKA
This Cherry Tomato Bruschetta looks and sounds so perfect as a quick appetizer for gatherings!
Gloria | Homemade & Yummy
With the gardens full of fresh tomatoes, this is the perfect place to use them. I happen to be a bread lover. I could easily make a meal out of this, along with a nice glass of wine.
Danielle
The closeups are amazing! Fabulous appetizer to make this summer. And I agree that French baguette works best - I always try to use it when I make my bruschetta.