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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Snack
Cuisine Italian, Vegetarian
- 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
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.
Keyword garden tomato bruschetta