Note by Phyllis Brown: Cherry Tomato Bruschetta is one of the easiest recipes to make – but also one of the tastiest! We have tiny cherry tomatoes that are about the size of the tip of my pinky! They are sweet and juicy and delicious! This is an heirloom variety we bought at the Locust Grove Garden Show several years ago. Those two plants produced their tiny tomatoes all summer! And to our surprise, we find them coming back every year! There are so many plants that Ritchey has to pull them up – give away as many as he can – and throw away the rest! We always have fresh basil in the garden – a must for this recipe! After you have toasted your ciabatta slices, rubbing them with the cut side of the garlic produces the most delicious aromas – and tastes when you finally get to take that first bite!
Cherry Tomato Bruschetta
- 8 ounces of cherry tomatoes
- extra virgin olive oil
- 8-10 basil leaves, torn into small pieces
- 6 slices ciabatta
- 1 clove garlic, cut in half lengthwise
Using a sharp knife, cut the cherry tomatoes in half. Place them in a small bowl. Add a good drizzle of olive oil and the basil leaves. Season with salt and pepper. Mix well.
Preheat boiler, then lightly toast both sides of the ciabatta. Rub the garlic, cut-side down, over both sides of the toasted bread. Top with the tomato mixture and serve immediately. Enjoy!