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Burst Cherry Tomato Bruschetta

Burst cherry tomato bruschetta with jammy blistered tomatoes cooked in a garlicky olive oil skillet, then piled onto broiled baguette for crackly edges. Finished with fresh basil and a balsamic glaze drizzle for a bright, ruby-red bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Baguette
  • 1 1 baguette, sliced diagonally
Olive oil
  • 3 tbsp 3 tablespoons olive oil, divided
Garlic
  • 3 3 cloves garlic, minced
Cherry tomatoes
  • 3 cup 3 cups cherry tomatoes
Red pepper flakes
  • 0.25 tsp ¼ teaspoon red pepper flakes
Salt
  • 1 Salt, to taste
Parsley
  • 2 tbsp 2 tablespoons fresh parsley, chopped
Fresh basil
  • 0.25 cup ¼ cup fresh basil, chopped
Balsamic glaze
  • 1 Balsamic glaze, for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Blister the tomato topping
  1. Heat 2 tablespoons olive oil in a medium cast iron skillet over medium heat, then sauté the garlic for 2 minutes until fragrant.
  2. Add the cherry tomatoes and red pepper flakes, season with salt, and toss to coat so the tomatoes begin releasing juices.
  3. Cover the pan and cook until the tomatoes burst, about 10 to 12 minutes.
  4. Uncover and squish any whole tomatoes with a wooden spoon, then let the mixture thicken for 1 minute.
  5. Stir in the parsley and adjust seasoning to taste.
Broil the baguette and assemble
  1. Brush the baguette slices with the remaining olive oil.
  2. Broil on a sheet pan until charred on both sides.
  3. Top the broiled baguette with the burst tomatoes, fresh basil, and a drizzle of balsamic glaze.

Notes

Pro tip: keep the skillet at a steady medium so the tomatoes burst and reduce into a jammy, spoon-coating texture rather than boiling. Store assembled bruschetta for up to 1 day in the refrigerator, but keep toasted baguette separate if possible to avoid sogginess. Freezing isn’t recommended because the tomatoes lose their texture. For a gluten-free option, swap baguette for gluten-free toasted crostini slices and broil until crisp.