Cherry Creek Summer Tomato & Basil Bruschetta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A fresh, vibrant appetizer featuring Colorado-grown tomatoes and basil on toasted baguette, finished with a balsamic glaze for summer gatherings. This italian-inspired salads ready in about 26 minutes pairs medium ripe tomatoes, fresh basil leaves, extra-virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium ripe tomatoes
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 baguette slices
• 2 tbsp extra-virgin olive oil
• 1 tbsp grated Parmesan cheese

Instructions

1. Step 1: Dice 2 medium ripe tomatoes and place in a bowl. Add 1/4 cup fresh basil, 2 tbsp extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp balsamic vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and let sit for 15 minutes.
2. Step 2: Preheat grill or grill pan over medium heat. Brush 4 baguette slices with 2 tbsp extra-virgin olive oil.
3. Step 3: Grill for 2-3 minutes per side until golden and crisp.
4. Step 4: Top each grilled slice with tomato mixture and sprinkle with 1 tbsp grated Parmesan cheese.