If you’ve ever eaten a tomato straight from the garden alongside one of the pulpy, flavourless varieties found in the grocery store, then you will know that nothing can ever compare. Fresh tomatoes burst with flavour, tasting almost sweet with their ripeness.
I can’t get enough of all the cherry tomatoes growing in our garden. Every day there are literally a hundred more ripe tomatoes to pick. Which has actually become a bit overwhelming. And there are actually pints and pints in the fridge that I can’t get through fast enough. Got a great tomato recipe? Send it my way!! Tomato Overgrowers Anonymous, at your service.
Cherry Tomato Bruschetta is an ode to summertime tomatoes – their sweet flavour is at the forefront, and paired with fresh basil, balsamic vinegar, and freshly cracked salt and pepper, they make a lovely appetizer for outdoor entertaining. Or a lovely appetizer for just you and your manfriend on a random Sunday afternoon. Which was how I served these.
Go to your local farmer’s market to pick up fresh cherry tomatoes (or chop up fresh whole tomatoes) for this recipe – whatever you do, don’t buy your tomatoes from the grocery store! I used my homemade No-Knead Cheddar Chive Crusty Bread as the bread, but use any favourite baguette. If you have some, I highly recommend drizzling your finished bruschetta with a balsamic vinegar reduction.
Enjoy the taste of these last summer days!
- a few handfuls garden fresh cherry tomatoes (roughly 1 pint)
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons fresh basil, chopped
- freshly cracked salt and pepper
- approx 8 baguette slices
- 2 tablespoons grated parmesan cheese
- balsamic reduction (optional)
- Chop cherry tomatoes in halves or in quarters, depending on their size.
- In a large bowl, mix together tomatoes, garlic, olive oil, balsamic vinegar, basil and salt and pepper. Set aside to sit approx 20 minutes at room temperature. This will let the flavours meld together!
- Meanwhile, briefly toast your baguette slices in the oven, under a low broiler. This will only take a few minutes, so make sure to watch closely!
- On the toasted bread, scoop spoonfuls of the tomato mixture. Top each baguette slice with parmesan cheese. Again, broil for a few minutes until cheese has melted.
- Drizzle each slice with balsamic reduction (optional).
- Serves 2-4 people, depending on how hungry they are!