The 10 Minute Grilled Bruschetta I Make All Summer Long.
This is the best grilled bruschetta that you can make all summer long! Grilled sourdough is topped with super garlicky cherry tomatoes and balsamic vinegar, finished with lots of fresh basil. It’s a dream side dish or snack.
Welcome to the side dish I make multiple times a week every single summer. Grilled bread, the most delicious and insanely garlicky tomatoes with fresh basil and balsamic spooned on top… HEAVEN.
Absolute summer heaven.
This is one of those no-recipe recipes. It’s embarrassingly easy. It’s more of a method than an actual recipe. Tomatoes on toast? Why yes, I am sharing this!
But it’s more of an idea for your meals, rather than a “here’s how to make this” type of recipe.
If you ever read my week in the life posts, especially in the summer, you usually see my grilled bread escapades for sunday dinner. I love throwing sourdough right on the grill when we’ve making a delish summer meal and have tons of tomatoes to pile on top.
This is the perfect easy summer side dish when you don’t know what else to make. Aren’t sure what to serve with your grilled chicken tonight? Make grilled bruschetta. Don’t know what to eat with your salad? Grilled bruschetta. It works on almost any occasion.
And it’s very customizable!
I love tons of fresh garlic in my tomatoes. So much garlic that there’s a spicy bite. But if that’s not your thing, tone it down. You can also saute the garlic in some olive oil first to soften the flavor a bit.
You can add diced sweet peppers to the tomatoes or even shallots. More herbs like rosemary, parsley and chives. Even a handful of leftover grilled corn!
Shockingly, I love the simplicity of this more than anything. And that is huge for me. I don’t often go for the simpler option.
But there is something about the charred toasty bread and sweetest tomatoes that do it for me.
Also, this recipe works double duty for us. If we don’t have sourdough, or if we’re eating a bread-heavy meal already (like burgers or something), I will make the tomatoes exactly as written below. Then I sprinkle in some feta or goat cheese. That is one of Eddie’s most favorite side dishes ever. He adores tomatoes that way.
The bruschetta topping also lasts in the fridge for a day or two. Sure, the basil gets a bit wilty but the flavor is still there. You can throw the tomatoes in salads or even on pizza.
Basically, you can do just about ANYTHING with these tomatoes.
The limit does not exist!
Best Grilled Bruschetta
10 Minute Grilled Bruschetta
- Preheat your grill to the highest heat.
- In a large bowl, combine the tomatoes, minced garlic and a big pinch of salt and pepper. Toss well. Drizzle in 1 tablespoon of olive oil and 1 to 2 tablespoons of balsamic vinegar. Toss again. Add in the fresh basil and toss.
- Brush the bread slices with the remaining olive oil. Place them directly on the grill. Grill for 1 to 2 minutes, until grill marks appear and the bread is toasted. Flip and grill 1 to 2 minutes more.
- Remove the bread from the grill and slice it in half. Top each piece with a heaping scoop of the tomatoes and garlic. Serve immediately!