Cherry Tomato Bruschetta with Parmesan Cheese

by Heidi @ Food Doodles on September 8, 2015

Cherry tomato bruschetta with parmesan cheese flavored with the perfect amount of garlic and vinegar with fresh basil.  Mmm!

Cherry Tomato Bruschetta with Parmesan Image

I don’t know what the weather is like where you are, but wow it got cold here fast!  I was planning on sharing some popsicles I made, but I wouldn’t feel right about it since we’re bundled up in sweaters here.  Except my three year old of course, who quickly slipped into shorts after we dropped the older kids off at school.  She’s still hoping it’ll warm back up 😉  But anyways, first day of school here in Canada!  Very exciting!  My older daughter wore a shirt today that says “Best Day Ever!”  Obviously it’ll be cute any day of the week but I could not pass it up for today.

Cherry Tomato Bruschetta with Parmesan Image

Since sharing the popsicles was a no-go I figured I’m still overrun by cherry tomatoes, so bruschetta it is!  Now let me warn you,this stuff is amazing!  We have eaten it for a meal 3 times this summer, and not on purpose.  We just couldn’t stop eating it, it’s that good.  Usually I make 2 or 3 times this recipe to make enough for all 5 of us to eat a good portion of it, so feel free to make a larger recipe.  It does keep well in the fridge for a few days too.  Even the kids love this stuff, except my older daughter who was a bit sensitive to the amount of vinegar I used the first time.  Now that I make it a little less vinegary she loves it too 🙂  So this recipe is a bit milder than I like it, but feel free to add more vinegar if that’s what you like.  If your cherry tomatoes are super sweet like mine they can handle it 😉

Cherry Tomato Bruschetta with Parmesan Image

Cherry Tomato Bruschetta with Parmesan Cheese
Prep Time
20 mins
Total Time
20 mins
Author: Heidi @ Food Doodles
  • 2 cups cherry tomatoes cut into small pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 cup fresh grated Parmesan cheese
  • 3 large cloves garlic finely minced
  • 1/4 cup lightly packed fresh basil leaves
  • Salt and pepper to taste
  1. In a bowl combine the tomatoes, olive oil, balsamic vinegar and cheese and garlic.
  2. Roll basil leaves tightly together and thinly slice. Cut into smaller pieces if desired and add to the bowl.
  3. Stir together and taste, adding more oil and vinegar as needed and then season with salt and pepper as needed. Tastes amazing right away, but tastes even better if left for at least 30 minutes before serving.


Cherry Tomato Bruschetta with Parmesan Image

Two years ago I posted this Lentil Bruschetta which is a great option if you want to enjoy bruschetta as a meal since the lentils offer a dose of protein 🙂

I couldn’t resist taking a picture of the cutest little cherry tomato I found while cutting up tomatoes for this dish.  It has a beautiful little tree inside.  Cute right?  Check it out!

Cherry Tomato Tree Image

Leave a Comment

{ 5 comments… read them below or add one }

1 mimi September 9, 2015 at 16:06

yum! And I’ve still got some tomatoes ripening in the gardening! No coolness here for at least another month…


2 Heidi @ Food Doodles September 10, 2015 at 15:41

Nice! Me too, so I was worried about it getting cold so soon but it’s warming back up now 🙂 Thank goodness! Thanks for stopping in!


3 Sharon September 9, 2015 at 06:18

Love the tree! How cute. It’s hot hot hot still here in Ontario. Close to 40 degrees with the humidity!! Ugh.


4 Heidi @ Food Doodles September 10, 2015 at 15:51

Wow, that’s crazy hot! I feel for you because we had a few days like that here this summer, which is not normal in our area of BC. I hope it cools down for you because that would not be comfortable for me. Here it’s warming back up though, thank goodness. It was getting cold WAY too soon, but now it’s a nice 25-ish for a few days till it rains and cools off again 🙂


5 Charlotte Moore September 9, 2015 at 00:09

How neat is the tree shape in that tomato. Never seen one like that.


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