Cuisine: Italian
Author: Andrea Cammarata
A Fresh Bruschetta with cherry and grape tomatoes and tons of fresh flavors!
  • 1 pint of Red Grape Tomatoes...cut into quarters
  • 1 pint of Yellow or Orange Grape Tomatoes...cut into quarters
  • 6 scallions (white and green...sliced thinly)
  • 4 cloves of garlic (grated...use a zester or grater to get the fine blends perfectly this way)
  • ½ cup of chiffonade basil or if you prefer you can chop or tear it
  • 3 Tablespoons of Olive Oil
  • 1 - 2 Tablespoons of Balsamic Vinegar depending on your taste
  • 4 ounces of grate Pecorino Romano...or Asiago or Parm
  • 1 Teaspoon of Brown Sugar
  • Salt & Pepper
  • 1 Teaspoon of Crushed Red Pepper (optional)
  • 1 Baquette or 1 loaf of crusty Italian bread
  • 3 additional Tablespoons of oil oil and 3 extra garlic cloves
  1. In a mason jar put your olive oil ...balsamic vinegar...Salt & Pepper...crushed pepper if you are using it and brown sugar in and give it a good shake and then set it aside.
  2. In a nice large bowl...combine your chopped tomatoes...scallions...basil and garlic and toss...then add your dressing and combine until everything is nice and covered.
  3. If you are using the bruschetta the same day...just cover and leave it on the counter. If you are making it for the next day...cover and place in the fridge.
  4. -----------
  5. Slice your baquette or Italian bread
  6. Brush each slice with a touch of olive oil
  7. Rub a garlic clove over the slices
  8. Grill till golden brown
  9. or
  10. you can place the slices in the oven at 350 degrees till lightly browned
  11. or
  12. you can serve slices that are fresh...but the crunch makes it so much tastier.
  13. Assemble your bruschetta by placing a spoonful on each slice and then sprinkle with grated cheese or if you are Vegan...omit the cheese.
Recipe by The Cottage Market at