Grilled Cherry Tomato Bruschetta

grilled cherry tomato bruschetta

It’s high summer, tomatoes are at their peak, and the grill can be fired up at a moment’s notice. Grilled cherry tomato bruschetta is a deliciously easy appetizer that can double as a light meal.

Grilled Cherry Tomatoes over Grilled Bread and Goat Cheese

cherry tomato bruschetta wins summer

I saw the idea on Todd and Diane’s blog, White on Rice Couple.  They were celebrating a bumper crop of their own backyard tomatoes…I got mine at the farmers market, but the result is the same in either case — I got a little carried away scooping up these colorful beauties and I now need to eat them up at every meal. Not a bad problem to have.

Grilled Cherry Tomatoes on Bruschetta is the perfect summer meal.

what you’ll need for grilled cherry tomato toast

  • colorful cherry tomatoes, the smallest you can find
  • olive oil
  • balsamic vinegar
  • small baguettes
  • soft goat cheese
washing heirloom cherry tomatoes

heirloom cherry tomatoes come in a rainbow of colors

I think cherry tomatoes are the best tomatoes. They have fantastic flavor, and they hold their own when you cook them. They might sputter and spit when they hit the hot grill, and might burst a seam or two, but basically they hold together, and get even more flavorful as they heat up. My favorites are the little heirlooms, at our farmers market they come in all shapes and colors. Each one has a distinctive flavor, too. They’re insanely good for snacking, and for scattering on salads, but if you can bear to save any for this dish, you’ll be glad you did. Grocery stores now sell these beauties in plastic clamshells, too, and they’re worth hunting down.

skewered heirloom cherry tomatoes

how to grill cherry tomatoes step 1

Just thread the tomatoes on slim bamboo skewers…mine were 8 inches long and quite thin, almost like long toothpicks. Heavier skewers will be too thick for tiny cherries. I kept the little tops on for fun, but you probably want to remove them, they look pretty but don’t taste good.

heirloom cherry tomatoes from the farmer's market ready for the grill

step 2

Brush them lightly with a good olive oil and vinegar marinade.

Brushing cherry tomato skewers with marinade

step 3

They cook up in a flash,  I do mine in a grill pan on the stove. Leave them just until they get get a little color – it takes hardly any time at all for them to soften to perfection. If you want to do this on an outdoor grill, you’ll probably want to use a grill pan made for outdoor grills.

Grilling cherry tomato skewers

best bread for bruschetta

For the bread I use a small 12″ baguette. I look for one that’s fat enough so that there will be room to hold the toppings, and not too crusty so that it’s easy to bite into. I cut it in half, and then slice each half  lengthwise to form 4 flat pieces, each about 6 inches long. I brush them with olive oil and grill them, cut side down, for just a minute or so, until they get nice grill marks.

The grilled bread gets slathered with a soft, fresh goat cheese. Any type will do, but I have fallen head over heels for this brand. It’s got a texture like nothing else I’ve ever tasted, and it spreads beautifully.

Grilled heirloom tomato and goat cheese bread

how to serve skewered tomato toast

Serve the toasts with the skewers, and ease your tomatoes off the skewer and onto the bread, they’ll slide right off. Spoon on a little more of the marinade over everything and let it soak down into the nooks and crannies of the bread. Scatter a palmful of fresh thyme over it all —- delicious. I like to crush a couple of the tomatoes to let their juices flow. The whole thing is a lovely experience, whether you eat it with your hands, or with a knife and fork. (Hands are actually easier.)

Grilled cherry tomato bruschetta for a great summer appetizer or light meal

More cherry tomato recipes to try ~

Grilled heirloom tomato and goat cheese bread
4.25 from 8 votes

Grilled Cherry Tomato and Goat Cheese Bruschetta

Grilled Cherry Tomato Bruschetta is a deliciously easy appetizer that can double as a light meal.
Course Appetizer
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 4 servings
Author Sue Moran


  • 8 inch thin bamboo skewers


  • 40 assorted heirloom cherry tomatoes
  • 1 12-inch baguette
  • olive oil for brushing
  • 15 ounces spreadable goat cheese
  • fresh thyme leaves


  • 5 Tbsp good olive oil
  • 3 Tbsp good balsamic vinegar (I used O Olive Oil Fig Balsamic)


  • Thread cherry tomatoes onto the bamboo skewers and set aside. Leave space at one end so you can handle them. Depending on the size of your tomatoes you might need 6 or 7 per skewer. Less if you are using larger cherry tomatoes.
  • Blend the olive oil and vinegar together in a small jar. Taste to adjust the proportions if you like.
  • Cut the baguette in half, and then slice each half lengthwise.
  • Heat a grill pan over medium high heat until hot. Brush the cut side of each baguette with olive oil and place cut side down on the grill to toast. It won’t take long, leave them just long enough to get nice grill marks. I like to press the bread down with a spatula to make good contact with the grill. Remove and set aside.
  • Brush the tomato skewers with the marinade, and place them down on the hot grill. Let them cook for just a minute or two, rolling the skewer occasionally to cook them evenly, until they start to char and blister just a bit.
  • Spread the goat cheese thickly on each piece of bread, and top with the tomatoes from two skewers. Gently slide the tomatoes off onto the bread. Drizzle with a little more marinade, and scatter with fresh thyme. Enjoy immediately.

Cook’s notes

  • If you’re not a fan of goat cheese use cream cheese, mascarponeBoursin, or any other soft spreadable cheese you love. Thin slices of mozzarella will work, too.
  • Add some prosciutto or shrimp next time to make a complete meal.
  • If you love garlic, rub a cut clove over the grilled bread before adding the cheese.
  • Lay down a layer of fresh basil leaves over the goat cheese.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 4, 2017 at 6:29 pm

    5 stars
    Another amazing recipe! Tried this tonight but used grape tomatoes as they were what we had available, and grilled them on the BBQ. Paired it with an herbed goat cheese and it was soooo good. I mean simple, but aren’t the best recipes sometimes like that?? We will definitely make this a staple this summer and are keen to try it on a pizza. Thanks!

    • Reply
      June 4, 2017 at 8:22 pm

      Thanks Lissa, and yes, I totally believe that the simple recipes are the best, and I didn’t think of this as a pizza topping but that is GENIUS 🙂

  • Reply
    Jean |
    June 4, 2017 at 6:34 am

    Sue. I can’t tell you how good this sounds to me right now! This is what I want for breakfast, lunch and dinner today!

  • Reply
    July 11, 2015 at 5:39 pm

    Bursting with color and deliciousness! I can’t wait for my cherry tomatoes to start ripening – it’s been a cool summer so far here in Wisconsin. What an amazing farmers’ market you must have! Gorgeous tomatoes and bruschetta!

  • Reply
    July 6, 2015 at 11:25 am

    a fine way to celebrate tomatoes, of which we have plenty! beautiful display, sue!

  • Reply
    [email protected]'s+Recipes
    July 6, 2015 at 8:30 am

    Goodness. Those bruschetta look amazing with all those fresh colourful tomatoes.

  • Reply
    Toni | BoulderLocavore
    July 6, 2015 at 7:38 am

    Our tomato season has not hit yet for the summer but I too love the mini heirlooms. Grilling them brings out such wonderful flavor too! This recipe is gorgeous Sue! Destined to a be a summer fave.

  • Reply
    Jennifer @ Seasons and Suppers
    July 6, 2015 at 4:14 am

    Absolutely beautiful and love the goat cheese with the tomatoes and toasted, crispy bread. I could live on this 🙂

  • Reply
    Laura (Tutti Dolci)
    July 5, 2015 at 1:54 pm

    Every summer I say I could live on bruschetta, and it’s true – to me it’s one of the most satisfying appetizers/snacks/light meals on earth. Sometimes I use fresh tomatoes, other times I sauté them, but I’ve never tried grilling them. You just solved what to make for dinner tonight ;). Pinned!

  • Reply
    Chris Scheuer
    July 5, 2015 at 1:37 pm

    I’ve pinned these to make next week when my herd arrives from London. I know they will love them. So simple but so perfectly “summer”!

  • Reply
    Tricia @ Saving room for dessert
    July 5, 2015 at 10:49 am

    Sue this is gorgeous. I bet the tang of the goat cheese just really sets off the sweetness of the tomatoes. Love the photos and still want to make all your other tomato recipes 🙂 We should start a recipe club and make each others recipes once a month! That way I’ll get to try more of your delicious posts!

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