Cherry Tomato Bruschetta
Need a way to use those garden cherry tomatoes? Try this classic staple that is both quick and easy, but sure to be a crowd favorite.
Anyone else have a tomato plant (or two) that is growing more tomatoes than you know what to do with? Bruschetta is a classic appetizer that almost everyone can get behind. Typically, it’s made with a larger tomato, diced in small pieces, but I had so many cherry tomatoes, I thought a little spin on the classic wouldn’t hurt. It’s really quick and easy to make and you can easily feed more than 12 by doubling the recipe. You could also choose a different bread that creates a larger slice if you don’t want bite size pieces. With only a few ingredients, it is still packed with flavor and a great happy hour bite for those summer evenings!
- 1 baguette, sliced into 1-inch pieces
- 1 cup Cherry tomatoes, quartered
- 1/3 cup white onion, diced
- 1 Garlic clove, minced
- 1/4 cup Fresh basil, chopped
- 2 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- Salt & Pepper to taste
- Preheat Oven to 400*F and line a baking sheet with aluminum foil.
- Add the sliced baguette pieces to the baking sheet and lightly drizzle each piece with olive oil. Bake for about 5 minutes until slightly crisp.
- In a bowl, combine the tomatoes, onion, garlic, basil, balsamic vinegar, olive oil, and salt and pepper and mix.
- Top each piece of bread with about 1 Tbsp of the bruschetta mix and serve.