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? :D ).
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.
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