Cherry Tomato Bruschetta (Edit recipe)

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The end of summer is producing the juiciest, sweetest cherry tomatoes I've ever grown in my garden. I have been putting them into so many recipes, and this simple Cherry Tomato Bruschetta really lets their sweetness shine. Whether you get them from your own garden or the neighborhood farmers market, pick up a pint or two and make this perfect end-of-summer appetizer. It's a great way to welcome guests to an Italian dinner and hold onto the last bits of the season.

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

2 cup Cherry Tomato, quartered
2 Tbsp fresh Basil, thinly sliced
2 clove Garlic, minced
0.5 whole Lemon, zested and juiced
2 tsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
0.25 tsp Kosher Salt
1 pinch Black Pepper
4 pieces Sourdough Bread
1 Tbsp Maldon Sea Salt Flakes, (optional) for serving

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Quarter cherry tomatoes and add to a large bowl with basil, garlic, zest and juice of half a lemon. Mix in balsamic vinegar, olive oil, kosher salt and pinch of black pepper.
Slice sour dough bread and add to a serving platter. Spoon on cherry tomato mix, sprinkle each serving with flakey sea salt (optional) and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	8 g
Carbohydrates:	24 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	1997 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.