The tomatoes are amazing at this time of year as they’ve been out in the sun (hopefully) for long enough to develop a great taste!
Cooking with tomatoes that you’ve grown yourself is brilliant but if you’re nervous about it or have a small space then I can highly recommend growing them in a hanging basket and using a variety called Hundreds & Thousands. Not only is it really easy and you don’t have to worry about canes etc but you literally get hundreds of them! I grew all of the tomatoes in this recipe myself in hanging baskets around the house and found it really easy so do give it a go.
Back to the recipe…
This is a real family favourite and is a snack that I rustle up for lunch or as a side dish to a barbecue that we might be throwing.
Bruschetta is one of my favourite things to eat and I remember I ate so much of it while I was pregnant with my twins (randomly).
400g small sweet tomatoes – variety of your choice
1 loaf Ciabatta bread
Handful of fresh Oregano
Extra Virgin Olive Oil
Salt & Pepper
1 large clove of Garlic
Bag of Mozzarella balls/pearls
Large handful fresh Basil leaves
- Start by washing the cherry tomatoes and adding them to a baking tray; sprinkle the fresh oregano over the tomatoes and drizzle generously with extra virgin olive oil and a good helping of salt and pepper.
- Roast the tomatoes in a hot oven until they are soft, depending on your oven this should take between 15 – 20 minutes.
- Remove the tomatoes from the oven and gently spoon them out of the pan into a bowl. (Don’t worry about removing all of the juice from the roasting pan as there will be plenty of juice still left within the tomatoes themselves.)
- Cut the ciabatta loaf in half and lightly grill on both sides.
- Take the clove of garlic and gently rub it onto the two toasted ciabatta halves, this will infuse the bread with that lovely garlic taste without having to swallow the big garlic chunks!
- Next, spoon all the roasted tomatoes onto both halves of the ciabatta bread.
- Finally, add the mozzarella balls and a good sprinkling of both types of basil to the ciabatta.
And there you have it, a beautifully tasty Bruschetta. Cut and serve immediately at room temperature.
I use the word ‘serve’ very loosely here as it’s much more of a case of grabbing a hunk of the good stuff and shoving it in to your mouth. The basil gets stuck in your teeth and the garlic infused olive oil drips down your chin but it’s totally worth it!
Have a fantastic week. Huge love and see you next time.
Great simple recipe Cherry, I am having a BBQ this weekend (if it ever decides to stop raining!) and I will most definately be maiking this. Thanks so much.
Have a great weekend.
Gosh that does look yummy and most importantly…. easy.
Hi Cherry, thanks for this lovely recipe.
I grew tomatoes this summer too and last weekend I made some homemade tomato soup. I love cooking with the fruits and vegitables I have grown myself, somehow they taste better!
Wishing you a wonderful weekend too Cherry with those darling little babies of yours.
I’m definatly making that for the hubby and I tonight, if it tastes half as good as it looks in your pictures, I can’t go wrong.
That looks scrummy!
Remember last year when we were talking about tomatoes on your forum? Did you grow an unusual varieties? We ordered lots of the Heirloom seeds from the States and some of them are amazing – highly recommend Black Russian and Pink Brandywine.
I am almost embarrassed to admit that I have 36 tomato plants!
Now this is my kind of recipe. Tasty and simple.
Would you like to come and cook for me and my family? Ha ha ha ha.
It looks devine. Yum.
Really beautiful pictures and that bruschetta looks delicious.
My quick and easy recipe for my family is a tuna-pasta bake. It’s always a winner and always tastes good, the secret is in the cheese’s you add and that’s what makes it 😉
Those tomatoes look amazing, so vibrant and juicy.
Thanks for the recipe idea Cherry.
Cherry could you tell us how you planted the tomatoes in hanging baskets? I have a kitchen with a solarium and would love to produce them. Your recipe looks delicious! I will try it this weekend.
Have a great time!
So summery and looks Delicious. Thanks Cherry. Iz x
Fab. I will be buying all the ingredients at the store this weekend to make it. Can’t wait.
Have a great weekend with your babes.
Looks simply divine. Reading your blog, Cherry, has given me new found love for summer and all of it’s wonderful harvest! Your enthusiasm for life is contagious! Thanks for sharing!!
Cherry, it is wonderful that you are so grateful for your twins! You are on the best journey of your lifetime and you know it. I firmly believe in this little “saying” or pearl of wisdom….”You will be as happy as you are grateful.”
I find that to be so true every day of my life.
That looks really delicious! Will definitely be trying that one at our family meal tomorrow!
Have a great weekend Cherry (whats left of it!)
We actually had a SUNNY DAY here yesterday & took advantage by quickly rustling up a BBQ for the family. I made these after seeing the recipe on Friday and they went down a treat – everyone really loved them.
Thanks for the recipe Cherry – keep them coming!!
I made this over the weekend and everyone loved it! Thanks so much for the recipe.
Ohhhhhhh……..yummy yummy!!! I love tomatoes & I love garlic & I REALLY love bread! Perfect combo!
Will defo get the other half to make this tonight (it’s his turn to cook!)
Oh what a great snack – photo’s look great!!
Can’t wait to try it.
I love anything with Mozzarella & tomatoes (& lots of pepper in my case!)
Hi Cherry & Team,
Thanks so much for the recipe – I made this over the weekend & although the presentation wasn’t as good as yours it was AMAZING (even though I say so myself!)
Keep up the great work!
I love bruschetta – will try this at the weekend.
Thanks for the recipe!
I love Toms & mozzarella with basil
What a great recipe that is so simple to make!
Thanks for sharing Cherry.
always a tasty treat, and I love your version.
Good to see old style Cherry surfacing again :O)