Cherry Tomato Bruschetta Toasts

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bruschetta toasts

Bruschetta toasts. So simple, and so good!

This simple tomato bruschetta toast recipe is perfect during the summer, and the early fall. It’s so easy to pull together and has the amazing flavor of fresh tomatoes!

The little toasts make a great appetizer for your next party, and are lovely for breakfast or a snack. They are a beautiful side dish next to pasta or chicken as well!

These bruschetta toasts are actually something I’ve been making for several years. I know you’ll love the recipe too, which is why I am sharing it today!

They only require a few ingredients, and the combo of fresh tomatoes and basil, plus the acidity of vinegar makes this recipe a winner.

The tomato topping actually opened up a whole new world of tomatoes for me- because before experimenting with it, I hated tomatoes! But since discovering this combo a few years ago, I have slowly been finding more use for tomato that I actually enjoy.

cherry tomato bruschetta

And if I can enjoy tomatoes because of this tomato bruschetta recipe, then I just know you’ll enjoy it too!


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How To Make Cherry Tomato Bruschetta Toasts


For these toasts, you’ll need:

2 cups of diced cherry tomatoes (about a 12 oz. package)
1 tbsp olive oil
2 tbsp red wine vinegar
2 leaves basil, diced
1 tsp honey
Salt to taste

1 French or Italian bread loaf, sliced into half inch slices
Olive oil
2-3 whole cloves garlic

For the salt, I usually do about 1/4 tsp. But I encourage you to taste as you go and add to your own taste!

One other note- I used a loaf of French bread when I made these last time, but you can use Italian or really any bread of your choosing! For appetizer sized toasts, I like the French bread since it makes smaller rounds, but if I have it for breakfast I typically use larger slices like Italian bread.


You really don’t need much equipment for these bruschetta toasts at all! A knife to cut up the ingredients, a couple measuring spoons and measuring cup, a container to hold the tomato topping, spoon, and a way to toast the bread.

I use my toaster oven for the bread, but you can use an oven or even your grill!

You can also make this bruschetta toast recipe ahead of time, if you’d like. I recommend making the tomato topping ahead of when you want to eat it anyways, and then letting it marinate together for a couple hours at least.

You can also cut up the bread ahead of time, so all you have to do when it’s closer to eat is brush it with olive oil, toast, and rub with garlic! Then top with tomatoes and serve.

You can keep the tomato topping and the bread separate if you want to serve it the next day or eat it over a few days. Just top the toasts once you are ready to eat!

And that’s it! You can find the full details in the printable recipe down below.

I love this recipe because it’s so simple to pull together and the flavors are amazing and fresh.

What’s your favorite way to use fresh tomatoes? Let me know in the comments!


5 from 4 votes

Cherry Tomato Bruschetta Toasts

Simple tomato bruschetta toasts. Garlic toasts topped with a combo of fresh tomatoes, basil, and vinegar.
Print Recipe
Prep Time:15 mins
Marinating Time:2 hrs
Total Time:2 hrs 15 mins


  • 2 cups of diced cherry tomatoes about a 12 oz package
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 leaves basil diced
  • 1 tsp honey
  • Salt to taste I do ¼ tsp

For the toasts:

  • 1 loaf French or Italian bread sliced into half inch slices
  • Olive oil
  • 2-3 whole cloves garlic


  • Place the diced tomatoes in a container. Add the 1 tbsp olive oil, the red wine vinegar, basil, honey, and salt to taste. Stir it up well. Place in the fridge for a couple hours, stirring every so often if you can.
  • After letting the tomatoes marinate for at least 2 hours, remove from the fridge. Give them a good stir again.

Prepare the toasts:

  • Slice the French bread into half inch rounds. Brush with olive oil and toast or grill until slightly charred. Let them cool for a minute and then rub each toast top with a clove of garlic. Then top with the tomato mixture. Serve and eat right away!
  • If you want to save some, keep the bread and tomato mixtures separately in the fridge. It should last 2 or 3 days, and assemble as you want to eat them.
Course: Appetizer, Breakfast, Side Dish, Snack
Keyword: breakfast, brunch, dinner, easy, fall, party, side dish, snack, summer, tomato

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    1. Thank you! Yes I like the addition of honey- you can’t really taste it since it’s so little but it just cuts back the acidity of the vinegar a tiny bit!

  1. Hello! Bruschetta is on my favourite things on this earth, especially with cherry tomatoes!! This is a perfect idea for heading down to the beach, thanks for sharing! Alicia

  2. 5 stars
    We love bruschetta and eat it very often in summer! Our recipe is very similar to yours, but we’ll try and add the vinegar next time we make it x

  3. We love love love tomatoes and vinegar and this looks like a perfect snack for all those tomatoes in the garden! I love that you use red wine vinegar too. I usually use a balsamic with tomatoes but find it can be a little overpowering. I think red wine may be the ticket!

    1. Balsamic is great but the red wine is a little lighter, I agree! I love the combo of it with the tomatoes. Thanks for commenting!

  4. Oh my gosh. This looks absolutely incredible. I love anything with bruschetta! Thanks so much for sharing!

  5. They look so delicious! Perfect for a summer picnic too, I love it. Thanks for sharing this, definitely one for me to try out one weekend 🙂

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