When you hear the word bruschetta, what is the first thing that comes to your mind? Fresh tomato mixed with some fresh basil, with some olive oil, on a fresh slice of bread…. Did I make it right? But have you ever thought of making a baked bruschetta? This cherry tomato bruschetta is yet another option when it comes to bruschetta world. And I am sure you will love it!
I love tomatoes, I love garlic, I love balsamic vinegar, I love baguette…. I love each and every ingredient of this dish, and I could not get enough. The cherry tomato bruschetta is a perfect mix of them, and the cheese! Oh that melted mozzarella wikipcheese on top! I can hardly find the right words to tell you know delicious this bruschetta is.
The cherry tomato bruschetta is one step beyond the regular bruschetta. Why? Because we all are used to the regular bruschetta, meaning, some tomatoes chopped and mixed with fresh basil, and served on a freshly baked bread. This bruschetta is a baked bruschetta, and trust me, once you try this one, you will never go back to the regular one. If you still prefer that one, let me know your motivation in the comments (I don’t think this is possible at all so curious to know why, but whyyyy? 😀 ).
Preparing the cherry tomato bruschetta is a matter of an instant. All you have to do is to get the tomato mixture ready, bake the bread and this is (almost) it! The last couple of minutes will make sure the baguette is crunchy and the cheese is melted enough. So be patient, this part is necessarily to get the best result.
Why I love this cherry tomato bruschetta? Because it is fresh, crunchy, super delicious! And it only takes a moment to make. The oven part is fundamental, of course. If you did not want to turn the oven on for just a moment, then you better do the regular bruschetta. Note though that this is really the next level of bruschetta, and if you don’t make it, you will miss the best emotions this dish can bring you!
Now try making this cherry tomato bruschetta, take a picture and let me see the result by tagging me on Instagram @pasta_pesto_pizza. I am curious to see your result.
Find out more of the best healthy recipes here.
Ingredients
Instructions
- Preheat the oven to 200°C (390F)
- In a medium bowl, mix all the ingredients: tomatoes, garlic, balsamic vinegar, basil, salt and pepper. Let the mixture sit in fridge for 20 min
- Slice the baguette and place in onto the baking sheet, bake for a few minutes until brown (do not overcook as there will be the second round into the oven)
- Take the bread out of the oven and top each of the slices with tomato mixture and coat with the cheese
- Bake for another 5-10 minutes or until the cheese is fully melted
Notes
- you can use any tomatoes you have, I love these cherry tomato bruschettas with cherry tomatoes!
- if you do not have mozzarella, you can use any other yellow or white cheese (it should be soft so it melts when baking)
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