This grilled bruschetta is perfect all summer long. Toasted sourdough is piled with intensely garlicky cherry tomatoes, bright basil and a splash of balsamic—an easy, flavorful side or snack.
Hello hello!
Welcome to my go-to summer side. I make this grilled bread with garlicky tomatoes and fresh basil multiple times a week when tomatoes are at their peak. The charred sourdough, the sweet-tart tomatoes and the punch of garlic are absolute summer heaven.
This is one of those “no-recipe” recipes—more of a method than strict directions. It’s embarrassingly easy and endlessly adaptable: fresh tomatoes mixed with lots of garlic, a little olive oil and balsamic, finished with basil and spooned over grilled bread.
In my week-in-the-life posts, you’ll often spot grilled bread at Sunday dinners. I love tossing sourdough straight on the grill when we have a simple summer meal—there’s nothing better than piling juicy tomatoes on warm, smoky toast.
This bruschetta is the ideal easy summer side when you’re unsure what to serve: grilled chicken, salads, burgers—this fits almost any meal. It’s fast to assemble and wildly satisfying.
It’s also very customizable. I love a lot of raw garlic in the tomato mix for a spicy bite, but you can reduce the amount or soften it by sautéing the garlic first. Add diced sweet peppers, shallots, extra herbs like rosemary, parsley or chives, or even leftover grilled corn for variety.
I often keep things simple because the contrast of smoky bread and sweet tomatoes is unbeatable. If we don’t have sourdough or want a lighter option alongside a bread-heavy meal, I serve the tomato mixture on its own with crumbled feta or goat cheese—one of my partner’s favorite ways to enjoy tomatoes.
The tomato topping keeps in the fridge for a day or two. Basil will wilt a bit, but the flavor remains great—use the tomatoes on salads, pizza or anyplace you want a bright, garlicky burst.
Make a big batch and enjoy it throughout the week—there are so many ways to use these tomatoes.
Simple, fresh, and fast—this grilled bruschetta is a summer staple.
Best Grilled Bruschetta
10 Minute Grilled Bruschetta
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Ingredients
- 2 cups cherry tomatoes, halved or quartered
- 8 garlic cloves, finely minced
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar
- ¼ cup chiffonade basil
- 4 slices sourdough bread
Instructions
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Preheat the grill to high heat.
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In a large bowl, toss the tomatoes with the minced garlic and a generous pinch of salt and pepper. Add 1 tablespoon olive oil and 1 to 2 tablespoons balsamic vinegar, toss again, then stir in the basil.
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Brush the bread with the remaining olive oil and place directly on the grill. Grill 1 to 2 minutes until charred and toasted, flip and grill another 1 to 2 minutes.
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Remove the bread, slice in half if desired, and top each piece with a generous scoop of the tomato mixture. Serve immediately.
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Stunner.