Cherry Tomato Bruschetta

Serves 4


Garlic Paste*

  • 2 large garlic cloves
  • ¼ tsp kosher salt

Tomato Topping

  • 1 pint cherry or grape tomatoes, sliced
  • ¼ tsp garlic paste*
  • ⅓ cup extra virgin olive oil
  • cracked black pepper
  • 3 tbsp chopped parsley
  • 1 tbsp balsamic vinegar

Crispy Bread

  • ½ baguette, sliced on the bias
  • extra virgin olive oil
  • salt to taste
  • crackled black pepper to taste


  1. Place sliced tomatoes in a medium bowl
  2. Make garlic paste by smashing pieces of garlic and removing their skins. Mince garlic, then sprinkle ¼ tsp of coarse sea salt. Using the blade of the knife, grind the garlic and salt into a paste
  3. Add garlic paste to the bowl of tomatoes
  4. Add olive oil and season with black pepper
  5. Add parsley and balsamic vinegar. Taste and adjust seasonings to your liking
  6. Let marinate 30 minutes at room temperature (or in refrigerator for more than 1 hour, taking it out at least ½ hour before serving)
  7. Preheat broiler, situating the rack on the top rungs
  8. Slice ½ baguette on the bias. Place slices on a cookie sheet, drizzle with olive oil, and season with salt and pepper
  9. Broil one side only until golden brown. Watch this closely, as it will happen fast, about 2-3 minutes. You can also use a grill or griddle pan
  10. Spoon room-temperature tomato mixture over warm baguette slices, scooping from the bottom to get the seasoned oil as well. Serve immediately

Note: Add a pinch of sugar to tomatoes that are not in season if desired