Tomato Bruschetta


Perfect for an appetizer, a light lunch, or just a snack, this bruschetta is ready in minutes.   The bread can be toasted or broiled in the oven, but I prefer the char you get with a grill pan.  I used this cast iron one from Staub.   This would also be great with crumbled feta or goat cheese.  Hope you enjoy!

Tomato Bruschetta


  • 1 lb cherry tomatoes, halved
  • 4 slices French bread
  • Small handful of basil, torn into small pieces
  • 1 clove of garlic
  • Drizzle of olive oil
  • Salt & Pepper


  1. Combine the halved tomatoes and torn basil in a bowl and drizzle with olive oil.  Season to taste with salt and pepper
  2. Toast the bread on hot dry grill pan for about 30 seconds per side or until charred with grill marks.  While still hot, rub one side of the bread with a garlic clove.
  3. Serve tomato mixture on top of bread


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