Easy Cherry Tomato Bruschetta
Vibrant and satisfying Italian-inspired bruschetta. An easy summer appetizer or snack, with just 15 minutes and 6 ingredients required!
Servings 4 (Slices)
Ingredients
- 4 cloves garlic (DIVIDED)
- 2 tsp olive oil (plus more for oiling pan)
- 2 cups cherry tomatoes, quartered (or other tomato of choice)
- 3 Tbsp finely chopped fresh basil
- 1/8 tsp sea salt
- 4 slices crusty bread or sourdough (or gluten-free bread as needed)
Instructions
- To start, press (or finely mince) half of the garlic into a small mixing bowl, then add the olive oil and whisk to evenly distribute the garlic. Add the tomatoes, basil, and salt, and toss gently to combine. Set aside.
- Generously oil a large cast iron skillet and, with the heat off, place the bread slices (as many as will fit) into the oil, then flip them to evenly coat both sides. Once the bread is oiled, turn the heat on to medium and toast the bread. Watch it closely so it doesn’t burn, flipping each piece after ~2 minutes, or when the underside is deeply golden. Repeat with any remaining bread, adding more oil as needed.
- Place your toasted bread on a wooden cutting board or other surface to cool slightly. Take your remaining cloves of garlic and cut them in half lengthwise. When the bread is cool enough to handle, rub each slice with half a clove of garlic. Finally, cut each slice of bread in half (for 8 total pieces as recipe is written // adjust if altering the default number of servings) and top each piece with a generous serving of the tomato mixture.
Video
Notes
*Nutrition information is a rough estimate calculated with sourdough bread.
Nutrition (1 of 4 servings)
Serving: 1 slice Calories: 215 Carbohydrates: 37.7 g Protein: 7.9 g Fat: 4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 426 mg Potassium: 306 mg Fiber: 2.6 g Sugar: 5.4 g Vitamin A: 854 IU Vitamin C: 13 mg Calcium: 51 mg Iron: 2.8 mg