Cherry Tomato Bruschetta Toasts

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This recipe just screams tomato season to us- with cherry tomatoes, a fresh leafy herb, and a simple but satisfying presentation. This cherry tomato bruschetta is a quick and easy warm-weather snack or light dinner.

Recipe and photo by Dafna Ben-Zeev of Freshly Dafna!


  • 1/2 of a sliced baguette or 6-7 slices of gluten-free bread
  • 2 c cherry tomatoes, quartered
  • 1-2 tbsp olive oil
  • 1 bunch fresh basil, thinly sliced
  • Salt and pepper


  1. Preheat oven to 450 F.
  2. Combine tomatoes, olive oil, and basil in a bowl, adding salt and pepper to your liking and set aside.
  3. Place bread on a baking sheet and brush tops with olive oil.
  4. Put in oven and bake until bread is lightly browned (about 3 mins).
  5. Carefully remove the baking sheet from the oven and top the toasts with tomatoes.
  6. Place back in the oven and bake for 2 more mins.
  7. Serve your bruschetta toasts warm!

Recipe Notes and Variations

  • For a Mexican twist, replace the basil with some cilantro and add a squeeze of lime and a dash of chili flakes. 
  • If you’re just making a small batch or it’s just too hot to turn on your oven, you could easily make bruschetta in your toaster oven!
  • After your bruschetta, we recommend the Vegan Pumpkin Ricotta or the Spring Onion and Asparagus Gnocchi with Burrata

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