If you have a blossoming cherry tomato plant like I do, or you’re just seeing the overflowing bounty of tomatoes hitting the markets, why not make this quick and easy, delicious appetizer? This garden tomato quick bruschetta is a simple topping for nicely charred bread can be eaten raw or roasted —and is equally delicious both ways!
Garden Tomato Quick Bruschetta
This bright and punchy garden tomato quick bruschetta makes for a perfect topping on crusty bread. I love it both raw and roasted, depending how intense you want the flavors to be.
Ingredients
- 4 cups cherry or grape tomatoes
- 2 tbsp olive oil
- 2 cloves fresh garlic
- ½ cup fresh basil leaves roughly torn
- juice from ½ lemon
- 2 tbsp white wine vinegar
- ½ tsp black pepper freshly cracked
- ½ cup Pecorino Romano cheese grated
- hearty bread toasted or lightly charred on a grill
Instructions
- Slice tomatoes in half.
- Stir in olive oil, freshly chopped garlic, torn basil leaves, lemon zest and juice, black pepper, white wine vinegar, and grated Pecorino Romano cheese.
- Serve *raw* for a punchy bite or roast the mixture on a sheet pan at 425°F for 20-25 minutes for a deeper, juicy flavor.
- Either way, serve with toasted hearty bread for stacking and dipping.
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