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Bruschetta Fresh Tomato Bowl

Fresh summer tomatoes make the perfect complement to crisp bruschetta.
Course: Appetizer
Keyword: tomatoes
Servings: 4
Author: Richie Hirshen


  • ½–1 loaf French bread cut into 12–16 slices
  • 2 tablespoons extra-virgin olive oil
  • Large pinch of salt
  • 1 large buratta sliced
  • 1 7-ounce jar Bella Sun Luci Bruschetta with Italian Basil Sun Dried Tomato, and Extra Virgin Olive Oil
  • 1 pint cherry tomatoes halved
  • Handful of fresh basil leaves


  • Preheat oven to 350°.
  • Lay the slices of French bread on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in the preheated oven for 10–15 minutes or until bread is toasted to preference.
  • Distribute the halved tomatoes into 4 bowls, along with a generous scoop of Bella Sun Luci Sun Dried Tomato Bruschetta. Lay a slice or two of burrata on top, and garnish with fresh basil leaves.
  • To serve, lay 3–4 toast slices in each bowl, one of them assembled with: a spread of the Bruschetta, a slice of burrata, some of the cherry tomato halves, and a couple of fresh basil leaves.