RECIPE: Cherry Tomato Bruschetta | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Cherry Tomato Bruschetta | The Nibble Webzine Of Food Adventures
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RECIPE: Cherry Tomato Bruschetta

We serve bruschetta as an appetizer course
as well as an hors d’oeuvre with wine. Photo
courtesy Williams-Sonoma.

While cherry tomatoes are grown in greenhouses year-round, like all tomatoes, they taste so much better in the summer.

In addition to broiling/grilling/roasting/sautéeing cherry tomatoes and adding them to pasta and salads, you can make a simple appetizer, hors d’oeuvre or snack: Cherry Tomato Bruschetta (broo-SKET-uh). Why buy “bruschetta topping” when it’s so easy to make this classic?

Bruschetta, which originated in Italy, is at its simplest grilled bread rubbed with garlic and drizzled with olive oil. You can also add a variety of toppings (here’s the difference between bruschetta and crostini).

However you prepare it, use the best-quality ingredients: crusty coarse bread; ripe tomatoes harvested at the height of the season; fresh basil; and the best extra-virgin olive oil your budget will allow.

Ingredients For 4 Servings

  • 1 pound cherry tomatoes or 3-4 large tomatoes
  • 16 fresh basil leaves, torn into small pieces
  • Optional cheese: mozzarella, gorgonzola or other favorite, small dice
  • Salt
  • 8 slices coarse country bread, each about 1/2 inch thick
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil


    1. PREHEAT the broiler.

    2. CUT the cherry tomatoes. If using large tomatoes, core and seed them and cut into 1/2-inch pieces. Combine the tomatoes in a bowl with the basil and a pinch of salt.

    3. PLACE the bread slices on a baking sheet and broil, turning once, until crisp and golden on both sides (about 3 minutes). Immediately rub one side of each slice vigorously with a garlic clove, using 1 clove per 4 slices.

    4. ARRANGE the bread slices, garlic side up, on a platter. Spoon the tomato mixture on the slices. Drizzle with the oil and serve.

    Here are some toppings to consider, all classic Italian:

  • Canned tuna with capers and lemon, tuna tapenade
  • Canellini beans with fresh herbs (rosemary, thyme)
  •   vegetable-of-the-day-ws-230
    This book is full of seasonal, vegetable-focused family. Photo courtesy Williams-Sonoma.
  • Cheese: Asiago, Gorgonzola, Mozzarella, Parmigiano, Smoked Mozzarella, other Italian cheese
  • Ham: prosciutto, serrano, speck
  • Grilled vegetables: bell pepper, broccoli rabe, radicchio, yellow squash, zucchini
  • Other veggies: arugula, sautéed mushrooms
  • Olive tapenade or sliced olives with herbs
  • Dessert versions: Nutella; or ricotta, orange and chocolate on raisin bread
    Here are recipes.
    Be as creative as you like, with ingredients from other cuisines. We start by thinking by country: French-style, Greek-Style, spanish-style, Russian-style, etc.

    Beets, pickled onions and sour cream (or goat cheese) topped with dill on crunchy toasted bread? Why not!


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