Cherry Tomato “Naked Bruschetta” Crostini
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I like to think of this as “naked bruschetta ” because the cherry tomatoes are so juicy and flavorful you don’t need any other flavors, they just enhance the flavors that are already there.
Cherry Tomato “Naked Bruschetta” Crostini
Table of contents
What is bruschetta?
This summer appetizer made with just a few ingredients is perfect for entertaining groups. It can be made in advance and assembled just before serving. Sliced cherry tomatoes are tossed with garlic, olive oil and basil and piled onto toasted slices of bread.
Many variations of bruschetta, like this classic version of the recipe found here, also contain a drizzle of balsamic vinegar and are made from diced Roma tomatoes but i opt to go for a simple and clean yet flavorful approach here.
Tips for making bruschetta:
- While bruschetta can be made any time of year, I love how juicy tomatoes are during summer. This recipe is perfect for cherry tomatoes found fresh at the farmer’s market or perhaps even grown in your own backyard.
- Let the tomatoes marinate at room temperature for 15 to 30 minutes before assembling for more flavor.
How do you pronounce bruschetta?
Italians pronounce it broo-skeh-tuh! The more you know.
Key Ingredients in This Recipe
- Cherry tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are also much sweeter than other varieties of tomatoes.
- Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit.
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two.
How to Make Cherry Tomato Crostini
- Heat oven to broil. Preheat the oven to broil on high.
- Make the bruschetta. Slice the cherry tomatoes in half and place into large bowl. Add 2 cloves of the minced garlic and stir. Coat the tomatoes with the 5 tablespoons of olive oil and basil and season with kosher salt, to taste.
- Crisp the bread. In a small bowl mix the remaining garlic with about ¼ cup of olive oil. Slice the baguette into thin slices and dip the top of the bread into the mixture. Place on a baking sheet and let broil until golden brown and crispy.
- Assemble and serve. To serve, top each crostini with a small scoop of the tomato mixture.
Other Recipes to Try
If you enjoy this cherry tomato bruschetta recipe, I recommend checking out some of these:
Cherry Tomato “Naked Bruschetta” Crostini
Ingredients:
- 1 pound red yellow & orange cherry tomatoes
- 4 cloves garlic, minced
- 5 tablespoons extra-virgin olive oil, plus additional for the bread
- ¼ cup chopped fresh basil
- Kosher salt, to taste
- 1 French baguette, sliced into ½”-thick slices, approximately 15 slices
Instructions:
- Preheat the oven to broil on high.
- Slice the cherry tomatoes in half and place into large bowl. Add 2 cloves of the minced garlic and stir. Coat the tomatoes with the 5 tablespoons of olive oil and basil and season with kosher salt, to taste.
- In a small bowl mix the remaining garlic with about ¼ cup of olive oil. Slice the baguette into thin slices and dip the top of the bread into the mixture. Place on a baking sheet and let broil until golden brown and crispy.
- To serve, top each crostini with a small scoop of the tomato mixture.
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