Gorgeous Tomato Bruschetta on Garlicky Crostini

Forget what you know about classic brucshetta. In this recipe, juicy cherry and grape tomatoes, fresh basil, a good dose of garlic, lemon zest, and syrupy balsamic glaze come together to make this simple and gorgeous bruschetta on garlicky crostini. This stunning recipe definitely deserves an invite to your next get-together with friends!

Is it possible to start loving a food after 29 years on earth? Because up until *checks calendar* like, 1 week ago, I was kind of a hater about raw tomatoes. I mean, it’s not that I hated tomatoes, I just didn’t get why everyone was so obsessed.

But a few weeks ago, I got the most gorgeous cherry and grape tomatoes at the farmer’s market and wow wow wow. Listen, I know I’m late to the party. But these tomatoes were life-changing.

And now that I’m suddenly a tomato girlie, I’m making all of the raw tomato recipes I thought were “meh” when I first learned how to make them in culinary school. That is, panzanella salad, tabbouleh, sandwiches, you name it. But this bruschetta is by far the best so far!

This recipe has juicy tomatoes, a big handful of basil, balsamic glaze, olive oil, and few more basic ingredients. I usually just serve it with garlicky homemade crostini but it would also be amazing with marinated mozzarella balls or spooned over whipped ricotta dip.

This is the only bruschetta recipe you need

Alright, so I know you’ve probably made a hundred bruschetta recipes. But let me tell you why this one is better. First of all, it has cherry and grape tomatoes which are texturally elite. (Team No Soggy Tomatoes!) It also has a little secret, not-so-secret ingredient – lemon zest! – which isn’t traditional but takes this recipe up a notch.

• Not only is this crostini beyond gorgeous but it’s so fresh & delicious.
• It’s the best way to use up juicy summer tomatoes from the garden.
• Everyone goes back for seconds. It’s such a crowd-pleasing app.
• It’s a go-to, easy small-bite for parties and holidays.

Cherry & grape tomatoes

A lot of recipes use Roma tomatoes but I’m partial to making bruschetta with cherry tomatoes, grape tomatoes, or a mix of the two. I mean, I do love Roma tomatoes for a good roasted tomato sauce. But in bruschetta, I want something with a bit more texture and sweetness.

Once you pick out the tomatoes, you’ll need a few more ingredients. Crostini (homemade or store-bought), fresh basil, garlic cloves, olive oil, balsamic vinegar, brown sugar, lemon zest, Morton’s Kosher salt, freshly-cracked black pepper.

Other tomatoes

Of course, you can use any tomatoes you like in this recipe! Roma, heirloom, Campari, etc. But if you’re using larger tomatoes, just make sure to scrape out the seeds to keep the bruschetta from coming out soggy and bitter.

Cherry and grape tomatoes tend to taste better year-round. So unless it’s the middle-of-summer tomato season, stick with those varieties for the best flavor!

Balsamic glaze

This recipe has both balsamic vinegar and balsamic glaze. The vinegar adds acidity to the marinade but the glaze adds an intense, syrupy flavor to make the recipe pop. You can buy balsamic glaze but I like to make it at home – it’s so easy!

1. Pour the balsamic vinegar and brown sugar into a small saucepan.
2. Bring the balsamic to a gentle simmer over medium-low heat. Stir it often.
3. Then, simmer the glaze for about 8-12 minutes. It’s ready when the glaze coats the back of a wood spoon. Let it cool completely.

Make this appetizer

1. Start by using a serrated knife to slice the tomatoes in half. If they’re extra big, slice them into quarters instead. You want them to be bite-sized!
2. Then, tip the tomatoes into a bowl with basil, garlic, olive oil, balsamic vinegar, lemon zest, salt, and a few cracks of black pepper.

Don’t be afraid to be generous with the salt. Tomatoes can handle a lot of salt and it helps bring the flavors out even more.

3. Mix the tomatoes until they’re completely coated in the sauces and spices. Marinate for an hour or so.
4. Lastly, top each crostini with a spoonful of tomatoes. Drizzle them with balsamic glaze and garnish with more basil. Enjoy!

You’ll want to let the tomatoes marinate for at least 30-60 minutes. I promise, it makes the tomatoes so much more flavorful!

Assemble right before serving

Make sure to assemble the crostini right before you serve them to guests. Otherwise, the marinade in the tomato mixture will make the toasts soggy.

If you don’t want to deal with putting everything together while people are showing up, you can serve the crostini separately too. Just add the crostini to a platter, drizzle the bowl of tomatoes with balsamic glaze, and let your guests serve themselves!

Make-ahead tips

You can make both the crostini & the tomato mixture the night before. You just don’t want to make it too early or the tomatoes will break down and the toasts will get stale. For the best results, I would make the appetizer the morning of your get-together and assemble it right before guests show up.

Servings

This recipe makes about 24 crostini. Depending on if you’re making other appetizers, you’ll want 1-3 crostini per person. You can definitely halve this recipe or make a big batch for a crowd. It’s super easy to double, triple, or even quadruple!

Storing leftovers

If you have leftover toasts, place them in an airtight container or zipper bag. Store them in the pantry for up to 2 days.

Spoon the leftover cherry tomato bruschetta into an airtight container and refrigerate for up to 2 days. You can spoon leftover bruschetta over chicken, fish, or even pizza!

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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