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Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

Ingredients

  • ยผ cup Bionaturae Extra Virgin Olive Oil, plus more for drizzling on breadย 
  • 2 cloves garlic, mincedย 
  • 10 fresh basil leaves, finely choppedย 
  • 1 tbsp Bionaturae Balsamic Vinegarย 
  • ยฝ tsp salt, or to tasteย 
  • 1 pint cherry tomatoes, quarteredย 
  • 3 ciabatta buns or bread of choiceย 
Front view of Bionaturae Organic Extra Virgin Olive Oil bottle showing green glass and 17 fl oz label on white background

Organic Extra Virgin Olive Oil

$18.99
- go to product organic extra virgins olive oil
Regular price
Front view of Bionaturae Organic Balsamic Vinegar 17 fl oz showcasing green label and Bionaturae logo on white background

Organic Balsamic Vinegar 17 fl. oz.

$7.79
- go to product organic balsamic vinegar 17 fl oz
Regular price
Recipe by Katie Farina. Summerโ€™s ripe and juicy cherry tomatoes perfectly complement Bionaturae's high quality Extra Virgin Olive Oil and Balsamic Vinegar, made in Italy.

Instructions

  1. Combine olive oil, garlic, basil, balsamic vinegar, and salt in a small bowl. Add cherry tomatoes. Stir to evenly coat tomatoes in olive oil mixture.ย ย 
  2. Slice buns in half, drizzle generously with olive oil, and sprinkle with salt. Heat a medium skillet over medium heat. Once hot add bread (olive oil side down) and place a plate or lid on top of the bread to gently press bread down to nicely sear. Let cook for 2-3 minutes or until lightly browned. Top with bruschetta.
Serves 6
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Cherry Tomato Bruschetta