Cherry tomato bruschetta with Parmesan, balanced with just the right amount of garlic, a splash of balsamic vinegar and fresh basil. Delicious!
It cooled down here fast — so much for sharing popsicles. Instead I turned to the abundance of cherry tomatoes sitting on my counter and made bruschetta. This version is simple, bright and addictive. We ended up eating it as a light meal multiple times this season because it’s that good. I usually make two or three batches when feeding five people so everyone can have plenty. It also keeps well in the fridge for a few days.
This bruschetta is family-friendly — the kids enjoy it, though you can adjust the balsamic to taste if someone finds it too tart. I’ve dialed the vinegar back slightly from my preferred amount to keep it milder, but feel free to increase it for more tang if your tomatoes are on the sweet side.
Cherry Tomato Bruschetta with Parmesan Cheese
Ingredients
- 2 cups cherry tomatoes cut into small pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh grated Parmesan cheese
- 3 large cloves garlic finely minced
- 1/4 cup lightly packed fresh basil leaves
- Salt and pepper to taste
Instructions
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Combine the chopped cherry tomatoes, olive oil, balsamic vinegar, grated Parmesan and minced garlic in a bowl.
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Roll the basil leaves together and slice thinly, then add them to the tomato mixture. Tear or chop into smaller pieces if you prefer.
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Stir well and taste. Adjust oil and vinegar to your preference, then season with salt and pepper. It’s delicious immediately but even better if it sits for at least 30 minutes to let the flavors meld.
A while back I shared a lentil bruschetta that makes a heartier meal if you want more protein in your bruschetta. This cherry tomato version keeps things light and fresh.
I also found an adorable cherry tomato with a tiny “tree” inside while preparing this — just one of those little kitchen surprises that made me smile.