Cherry Tomato Bruschetta with Parmesan Cheese

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

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.

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 😉

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Cherry Tomato Bruschetta with Parmesan Cheese

Author Heidi @ Food Doodles

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Prep Time 20 mins

Total Time 20 mins

Ingredients

  

• 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

Instructions

• In a bowl combine the tomatoes, olive oil, balsamic vinegar and cheese and garlic.
• Roll basil leaves tightly together and thinly slice. Cut into smaller pieces if desired and add to the bowl.
• 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.

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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!