Cherry Tomato Bruschetta
This Cherry Tomato Bruschetta with Ricotta Cheese is the perfect appetizer for a summertime get-together. The flavors are so fresh and it’s easy to pull together in a pinch!
Cherry tomato flavor ranges from super sweet to tart and sour. Cherry’s have found their way into salads, tomato sauce and now find themselves as the star of this Cherry Tomato Bruschetta!
Cherry Tomato Bruschetta
When you visit a farmers market during the Summer months there are so many tomato choices! From slicers to beefsteaks to the ugly-beautiful assortment of heirlooms, there is a plethora of tomatoes to choose from. So why did I limit myself to a Cherry Tomato Bruschetta?
Cherry tomatoes are sweeter, firmer and bursting (literally) with flavor compared to other tomatoes. Cherry’s hold their juices better than larger tomatoes, so when you pile them onto that crusty bread you do not have to deal with a soggy mess. Cherry’s range in color from yellow to red to orange to purple and turn my Cherry Tomato Bruschetta into an art piece.
Shopping for Cherry Tomatoes
With so many varietals available, I recommend getting a “mix pint” to make my Cherry Tomato Bruschetta. This is a mix of three to four cherry tomato varietals. You can find a mix pint at most farmers markets and grocery stores.
Farms near me in New York City do a superb job of combining a variety of colors, shapes and flavors of cherry’s that will look almost as good as they taste! If you can’t find a mix pint, buy two to three pints and make your own. When shopping for Cherry’s make sure they are plump without any cracks or bruises.
I think the best way to store cherry tomatoes and ALL tomatoes is at room temperature. That means on your counter and not in the refrigerator. When tomatoes are cooled below 55 degrees Fahrenheit they stop producing substances that contribute to their taste and the tomato loses flavor.
You can watch a clip here by CBS News that explains it well. If you want to make the best Cherry Tomato Bruschetta possible, store your tomatoes on the counter! The only exception to this is if your tomatoes are starting to soften and you do not plan to use them for a few days. Then, and only then, it is ok to refrigerate. Better to lose a little flavor than have moldy tomatoes!
Most tomato bruschetta recipes will recommend using just basil, but not my delectable Cherry Tomato Bruschetta! Each herb has a different flavor, a different “umpf” that pairs well with the sweet and tangy cherry tomatoes. A great blend is parsley, dill and basil –– the embodiment of fresh.
Other herbs to try out are tarragon, thyme and rosemary. After you make this Cherry Tomato Bruschetta, you will find yourself with many half bunches of herbs that have a tendency to slowly rot in the refrigerator. An easy solution to this is pesto! Check out my recipe for Kale Pesto, you can sub any and all of your leftover herbs for Kale in this recipe.
A thick crusty bread is the ideal vehicle to enjoy this Cherry Tomato Bruschetta. The simplest option is a baguette, which easily cuts into perfect rounds. My preferred option is sour dough bread. It has a more complex flavor thanks to the fermentation process.
I try to not turn the oven on in the Summer whenever possible, but toasting the bread will add a nice texture and crunch to this Cherry Tomato Bruschetta. And adding a smear of olive oil before toasting is a nice touch! If you want a gluten-free option, use your preferred gluten-free bread, crackers or crispbread.
Olive oil is a plant-based fat that mellows out the sweet and tangy flavors of the tomatoes. It also makes the Cherry Tomato Bruschetta more satiating and filling. There are many types of olive oil, mainly depending on how the oil is extracted from the olive fruit.
When using olive oil raw, meaning no cooking, I recommend Extra Virgin Olive Oil (EVOO). This ensures that the oil is unrefined, which gives the olive oil a more robust flavor and is higher in vitamins and minerals. 1
Vegetarian or Vegan?
If you keep the ricotta cheese separate, this is a great vegan dish. Place the ricotta in a separate bowl so that it is an easy option for those who want to add a dollop of the creamy, delicious cheese to the top of the Cherry Tomato Bruschetta. An amazing appetizer or side dish with or without the cheese!
Are you looking for other simple, fresh appetizers? Try my Artichoke Caponata, Melon Prosciutto Cups, or Red Pepper Hummus. If you want to use more cherry tomatoes, try my Vegan Chickpea Salad or Tomato Corn Salad & Miso Vinaigrette.
- ioc-olive-oil-standard.pdf. https://static.oliveoiltimes.com/library/ioc-olive-oil-standard.pdf. Accessed January 5, 2020.
- 8 ounces assorted cherry tomatoes halved
- 1/3 cup fresh herbs chopped (whatever you like – basil, parsley, tarragon, dill, etc)
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- Pinch of black pepper
- 4 thick slices fresh baked bread toasted (whatever you like - sourdough, whole wheat, etc)
- Optional: dollop of ricotta cheese
- Place tomatoes, herbs, oil, salt, and pepper in a bowl and mix gently.
- Spoon one quarter of the mixture onto each slice of toast. Optional: dollop a tablespoon of ricotta cheese onto each bruschetta.