Cherry Tomato Bruschetta

Mmm Bruschetta. Perfect for a snack or as in my case dinner. The rich combination of sweet tomatoes doused in olive oil, white wine, and butter makes this so crave worthy. With a hint of lemon, fresh herbs, and topped with cracked sea salt and pepper….it’s definitely a mouth pleaser.

Yield: 2 serving of 3 pieces each


1 pack small cherry tomatoes

1/2 tbsp. fresh herbs like basil, mint, cilantro, or rosemary

olive oil

1 tsp. minced shallot

2 tsp. white cooking wine

1/4 lemon

plant based butter

artisan bread unsliced

sea salt and pepper


Wash the tomatoes well and pat dry. Slice each in half and toss into a bowl. Mince your fresh herbs and shallot. Drizzle in some olive oil, white wine, add in a pinch of salt and half of the herbs. Zest the lemon and juice. Mix all and set in the fridge to marinate.

For the bread:

Cut the bread into 6 thick slices.

Warm up a skillet pan on medium heat and drizzle in some olive oil.

Spread each slice of bread with butter on each side and heat 3 slices at a time in the skillet. Drizzle the tops with more olive oil and cook until golden about 3 minutes on each side.

Once all the bread is ready, plate up and top with tomato mix. Garnish with the remaining fresh herbs, salt, and pepper.

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2 thoughts on “Cherry Tomato Bruschetta

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