Cherry Tomato Bruschetta
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.
5 minutes
10 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2 cup2 cup2 cup Cherry Tomato, quartered
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, thinly sliced
- 2 clove2 clove2 clove Garlic, minced
- 0.5 whole0.5 whole0.5 whole Lemon, zested and juiced
- 2 tsp2 tsp2 tsp Balsamic Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
- 1 pinch1 pinch1 pinch Black Pepper
- 4 pieces4 pieces4 pieces Sourdough Bread
- 1 Tbsp1 Tbsp1 Tbsp Maldon Sea Salt Flakes, (optional) for serving
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Process
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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