Tomato Bruschetta with Garlic Crostini

Classic Homemade Italian Tomato Bruschetta
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One of my favorite ways to enjoy cherry tomatoes is in bruschetta. The fresh, sweet, slightly acidic tomatoes pair beautifully with a garlic infused crostini. Another great thing about this appetizer is how quick it is to make! You could eat it right away, but it is best to wait at least 30 minutes. Letting it rest will help infuse all the flavors and thicken the oil and tomato mixture.

I think this recipe is perfect as is, but is also great with drizzled balsamic vinegar, goat cheese or prosciutto.

Tomato Bruschetta with Garlic Crostini

Prep Time 8 mins Cook Time 5 mins Rest Time 30 mins Total Time 43 mins
Servings: 4
Best Season: Summer


Vine ripened cherry tomato bruschetta with toasted garlic crostini. 



  1. Cut the tomatoes

    Cut the tomatoes in half then slice each half into 2 or 3 slices depending on the size you would like. Remove the seeds from half of the tomatoes to avoid the end result from being too runny. 

  2. Drizzle in the olive oil

    Add the olive oil, sliced basil leaves, salt and pepper. Let sit at room temperature for at least 30 minutes before service. 

    Letting it rest will infuse all the flavors and thicken up the olive oil.
  3. Prepare the crostini

    Cut the baguette diagonally. Drizzle with extra virgin olive oil then rub with a crushed garlic clove to spread the olive oil and infuse with the garlic flavor. 

    Be sure to rub the garlic on the crust as well.
  4. Toast the crostini

    Place the crostini under a broiler for 3-5 minutes. They will burn quickly so keep an eye on them and remove when golden brown. 

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