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Roasted Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

Roasted Cherry Tomato Bruschetta with Mozzarella. The perfect Summer appetizer, easy to make and so tasty! One is never enough!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12
Calories 80kcal


  • 1 French baguette cut into ½inch / 1.5cm slices
  • 14.10 oz cherry tomatoes on the vine (400g/.88lb)
  • 1 ½ tbsp olive oil
  • ½ tbsp balsamic vinegar
  • ¼ tsp sea salt plus more for serving
  • ¼ tsp 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 tbsp of balsamic vinegar. Sprinkle over ¼ tsp 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!


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