Cherry tomato bruschetta is my go-to summer appetizer: sweet burst cherry tomatoes, freshly grated garlic, a touch of lemon zest, and bright basil piled on toasted baguette slices. This simple Italian-inspired no-cook recipe highlights high-quality tomatoes and olive oil for maximum flavor.
What is cherry tomato bruschetta?
Cherry tomato bruschetta is a fresh, easy starter made by tossing halved cherry tomatoes with garlic, lemon zest, fresh basil, salt, pepper, olive oil, and optionally a splash of balsamic. The mixture is allowed to rest briefly so the flavors meld, then spooned onto crisp toasted bread. It’s a bright, summery bite that relies on quality ingredients rather than complicated technique.
Ingredients you need for this tomato bruschetta recipe
Assorted yellow and red cherry tomatoes: Halve them so each bite has juicy texture. Any small cherry or grape tomatoes work well.
Extra-virgin olive oil: Use a good-quality oil — it makes a noticeable difference.
Toasted bread: A baguette or slices of sourdough make excellent crostini. Toast until golden and crisp.
Fresh basil leaves: Thinly sliced or torn just before adding to preserve brightness.
Lemon zest: Optional, but a little zest lifts the flavors and adds freshness.
Garlic cloves: One clove grated into the tomato mixture and another clove rubbed on the toasted bread adds depth.
Black pepper and kosher or flaky salt: Season to taste and finish with flaky salt for texture.
Optional add-ins: Fresh mozzarella or grated Parmesan are delicious options. For more bite, stir in finely chopped shallot or red onion, or add a splash of balsamic vinegar.
Instructions to make this recipe
Prep the tomatoes
Halve 2 cups of assorted cherry tomatoes and place them in a medium bowl.
Make the bruschetta mixture
Add about 2 tablespoons of thinly sliced or torn basil, 1 grated garlic clove, the zest of half a lemon, 2 tablespoons extra-virgin olive oil, and salt and freshly ground black pepper to the tomatoes. Stir gently to combine. Chill in the refrigerator for up to 1 hour to let flavors marry, or serve immediately if you prefer.
Prep the bread
Slice a baguette or cut sourdough into large slices. Toast the bread in the oven, on a grill, or on the stovetop until golden and crisp, about 5–6 minutes. For extra garlic flavor, rub a halved garlic clove over the warm toast.
Assemble and serve
Spoon the marinated tomato mixture onto each toasted slice. Finish with a sprinkle of flaky salt and a few extra basil leaves if desired. Serve right away while the toast is crisp.
More tomato recipes to check out!
- How to make tomato confit
- Pantry tomato pasta with cilantro & lemon
- One-pan seared salmon with burst cherry tomatoes
- Roasted tomato caprese and prosciutto sandwich
If you try this Cherry Tomato Bruschetta, please leave a comment or rating. Tag your photos so others can see your version, and share feedback — I love seeing how people adapt this simple recipe.
Cherry Tomato Bruschetta
Equipment
- Large bowl
- Chef’s knife
Ingredients
- 2 cups assorted yellow and red cherry tomatoes, cut in half
- 2 tablespoons basil, thinly sliced or roughly torn
- 2 large garlic cloves, divided (1 grated into mixture, 1 for rubbing on bread)
- Zest of 1/2 lemon
- 2 tablespoons extra-virgin olive oil, more if desired
- Kosher salt and freshly ground black pepper
- 4 large slices of bread, or 1 baguette sliced about 1/4 inch thick
- Flaky salt for finishing
Instructions
- Halve the cherry tomatoes and place them in a medium to large bowl.
- Add basil, 1 grated garlic clove, lemon zest, olive oil, and salt and pepper. Mix gently and refrigerate up to 1 hour, or serve right away.
- Slice and toast the bread until crisp, about 5–6 minutes. Rub with the remaining garlic clove if desired.
- Spoon the tomato mixture onto the toasted bread, sprinkle with flaky salt, and serve immediately.
Nutrition
Nutrition information is an approximation.