Easy Cherry Tomato Bruschetta
Ingredients
- 4 cloves garlic (DIVIDED)
- 2 tsp olive oil (plus more for oiling pan)
- 2 cups cherry tomatoes, quartered (or other tomato of choice)
- 3 Tbsp finely chopped fresh basil
- 1/8 tsp sea salt
- 4 slices crusty bread or sourdough (or gluten-free bread as needed)
Preparation
Press or finely mince half of the garlic into a small mixing bowl, add the olive oil, and whisk to evenly distribute the garlic. Add the tomatoes, basil, and salt, and toss gently to combine. Set aside.
Generously oil a large cast iron skillet. With the heat off, place the bread slices into the oil and flip to coat both sides. Turn the heat to medium and toast the bread, flipping after about 2 minutes or when the underside is deeply golden. Repeat with any remaining bread, adding more oil as needed.
Place the toasted bread on a wooden cutting board or other surface to cool slightly. Cut the remaining garlic cloves in half lengthwise. When the bread is cool enough to handle, rub each slice with half a clove of garlic. Cut each slice in half and top with a generous serving of the tomato mixture.
Serve immediately.
Tips
This dish is delicious alongside salads, pastas, or soups. It is best when fresh, and the tomato mixture can be stored in the refrigerator for up to 2 days. It is not freezer friendly.
