Easy Cherry Tomato “Naked Bruschetta” Crostini
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This three-step cherry tomato bruschetta is a simple, fresh appetizer made with juicy tomatoes, garlic, basil, and toasted bread. It’s the perfect easy bruschetta recipe for entertaining, summer gatherings, or a quick snack that highlights peak-season produce. The bright, balanced flavors come together in minutes, making it a go-to for effortless hosting. For a full spread, serve it alongside my spiced whipped ricotta toast and or with these easy-to-make homemade pita chips.
What is Bruschetta?
Pronounced broo-skeh-tuh, 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, also contain a drizzle of balsamic vinegar and are made from diced Roma tomatoes. I opt to go for a simple and clean yet flavorful approach in this recipe.
Why You’ll Love This Recipe
- Easy appetizer – Comes together quickly with minimal prep and simple ingredients.
- Fresh and flavorful – Highlights ripe cherry tomatoes, basil, and garlic for a classic taste.
- Perfect for entertaining – A crowd-pleasing starter that can be made ahead and assembled quickly.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the tomatoes marinate at room temperature for 15 to 30 minutes before assembling for more flavor. A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Cherry tomatoes: Use grape tomatoes or diced heirloom tomatoes if needed.
- Baguette: Substitute with ciabatta, sourdough, or any crusty bread.
- Fresh basil: Swap with parsley or a mix of soft herbs for a different flavor profile.
- Garlic: Use roasted garlic for a milder, sweeter taste.
- Olive oil: A high-quality extra virgin olive oil works best, but any neutral oil can be used in a pinch.
How to Make Cherry Tomato Crostinis (Step-by-Step)
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.
How to Serve Cherry Tomato Crostinis
- As an appetizer: Serve on toasted bread just before guests arrive.
- As a topping: Spoon over grilled chicken or fish for added freshness.
- As part of a spread: Pair with cheeses, olives, and cured meats for a full antipasto board.
- As a snack: Enjoy the tomato mixture on its own with crackers or pita chips.
How to Store Cherry Tomato Crostinis
- Tomato mixture: Store in an airtight container in the refrigerator for up to 2 days.
- Toasted bread: Keep at room temperature in a sealed container for up to 1 day.
- Assembled bruschetta: Avoid storing once assembled, as the bread will become soggy.
FAQ – Frequently Asked Questions
The best bread for cherry tomato bruschetta is a crusty baguette or ciabatta because it provides structure and stays crisp under the juicy topping.
To prevent soggy bruschetta, toast the bread until crisp and only add the tomato mixture right before serving so excess moisture does not soak into the bread.
The best bread for cherry tomato bruschetta is a crusty baguette or ciabatta because it provides structure and stays crisp under the juicy topping.
Yes, you can use grape tomatoes or diced larger tomatoes, but remove excess seeds and liquid to maintain the best texture for bruschetta. This classic bruschetta recipe is another great option.
Yes, you can prepare the tomato topping up to a few hours in advance and store it in the refrigerator, but assemble the bruschetta just before serving to keep the bread crisp.
Other Recipes to Try
If you’re all about tomatoes during the summer, check out the following inspo before you start meal planning for the week:
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Cherry Tomato “Naked Bruschetta” Crostini
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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.
Notes:
Nutrition:
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