Garden Fresh Bruschetta

Fresh from the garden vine-ripened cherry tomatoes shine brightly in this fast, fresh, fabulous recipe for Garden Fresh Bruschetta that keeps it simple and sensational with the addition of a splash of olive oil, minced fresh basil, a touch of garlic and a drizzle of balsamic presented on lightly toasted thinly sliced baguette planks. File this with your super simple appetizer recipes to make on repeat this summer, my friends. Yum-o!


  • 1 take-and-bake baguette (bakery department)
  • 1/4 cup butter, melted
  • 1 pint mixed cherry tomatoes, washed and cut into fourths
  • 1/4 cup fresh basil leaves, finely minced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • dash of salt
  • freshly ground pepper
  • balsamic drizzle for finishing
  • fresh basil leaves for garnish


  1. Preheat oven to 425 degrees.
  2. Slice baguette into thin slices and arrange on baking sheet.
  3. Brush baguette slices with melted butter.
  4. Toast baguette slices in preheated oven for 4-6 minutes, just until edges are lightly browned. Remove from oven and let rest.
  5. Combine sliced cherry tomatoes, minced basil, minced garlic, salt and pepper.
  6. Spoon tomato mixture over toasted baguette slices.
  7. Drizzle each with balsamic drizzle and sprinkle with Maldon sea salt.
  8. Garnish with fresh basil leaves.