This is the perfect summer flatbread recipe! This simple cherry tomato bruschetta topping comes together in a breeze, and is so tasty served on top of cheesy flatbreads for an easy light meal.
This is an easy idea for your best summer tomatoes
It is one of those “barely a recipe” meal ideas, but I wanted to share it with you as a reminder that when it’s peak cherry tomato season, kitchen life can be pretty easy.
A cherry tomato bruschetta topping is so simple to put together, and using flatbreads makes it a whole meal instead of just an appetizer. Which, let’s be real, bruschetta deserves.
I usually add some kind of easy air fryer side dish like broccoli or asparagus to round out the meal if it’s going to be dinner, and it’s all ready in record time.
Why use cherry tomatoes for bruschetta?
I did originally set out to make this with large heirloom tomatoes, and then I researched how to make classic bruschetta topping, and I was tired, so it was a NOPE to the chopping, de-seeding and juice draining that is required when making bruschetta from larger tomatoes.
Cherry tomatoes, on the other hand, can just be sliced in half. The juice doesn’t drain excessively and they’re small enough to absorb all the flavors of the garlic, balsamic and basil well enough to taste like bruschetta should.
I have also tried quartering them to get the pieces smaller, but ultimately didn’t find that worked as well: lots more of the juice drained out, leaving the flatbread a little soggy. This is something you can do if you wish, but for me, halving them was just right.
Ingredient Notes & Top Tips
- The quantity given is for two individually sized flatbreads and is quite generous. Premade flatbreads can vary so much in size though – mine are quite large so if yours are smaller you may have some extra bruschetta mix (never a bad thing! You can throw it in a salad or a sandwich the next day.)
- Cherry tomatoes, baby heirloom or baby plum (grape) tomatoes will all work here. You just don’t want overly large ones – we want them to be small and bite sized when halved.
- I only use one teaspoon of balsamic vinegar because mine is a more expensive, viscous balsamic. If yours is a more inexpensive, runny vinegar you might want to use two teaspoons.
- I like to use a ball of fresh mozzarella, but a lower moisture block or pre-shredded mozzarella will work fine too – those will just cook a little quicker so adjust your cook times accordingly.
More Easy Ideas for Peak Cherry Tomato Season
Cherry tomatoes are legitimately one of my favorite ingredients, and if you are looking for ways to use some up, please allow me to help!
Easy Cherry Tomato Bruschetta Flatbreads
Ingredients
- 10 oz (300 g) cherry tomatoes, halved
- 1.5 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar, more if yours is runny
- 3 tbsp fresh basil leaves, chopped
- salt and pepper, to taste
- 2 flatbreads
- 7 oz (200 g) fresh mozzarella, torn
Instructions
- Preheat the oven to 220C / 410F.
- Prepare the bruschetta mix by adding the tomatoes and garlic to a bowl, then drizzling in the olive oil and balsamic. Mix well, add salt and pepper to taste, and then set aside to sit at at room temperature while you prepare the flatbreads.
- Place the two flatbreads on a baking try and lightly brush with olive oil or butter. Place in the oven for about two minutes to lightly toast the the top of them, then add the torn mozzarella and put back in the oven for a further 4-5 minutes.
- They are ready when the cheese is melted to your liking. I like to keep the cheese fairly soft, but you can leave it a little longer until it is crisping up and browning if you wish.(Note that the cook time will be shorter if you're using a drier block or grated mozzarella.)
- Top the flatbreads with the bruschetta mixture, making sure to spoon out the extra juices from the bottom of the bowl too. Serve immediately.
