Fresh Roma and Yellow Tomato Bruschetta

  • Author: Erin
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: Serves 6 1x
  • Category: Appetizer
  • Cuisine: American


A fresh and delicious homemade bruschetta recipe!!!



  • 8 Roma tomatoes; de-seeded and diced
  • Approx. 30 yellow cherry tomatoes; quartered and de-seeded
  • 1 Tablespoon + 1 Teaspoon chopped garlic
  • 1 1/2 cup roughly chopped fresh basil leaves
  • 3 Tablespoons + 1 Teaspoon high quality olive oil (plus some additional olive oil to put on top of sliced baguette)
  • 1 1/2 Teaspoon kosher salt (more to taste)
  • French baguette
  • Balsamic glaze


  1. Combine Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl.
  2. Mix well and taste to determine if you want any additional garlic, basil or salt.
  3. I would recommend letting the mixture to sit for at least 30 minutes before serving.
  4. Take French baguette and slice at an angle to create about 1 inch thick slices.
  5. Place on cookie sheet and baste with some additional olive oil.
  6. Place in the oven at 400-450 for about 4-6 minutes, or until the bread starts to get a little crispy, but watch it closely – the last thing you want is bread you can barely bit through.
  7. Remove bread from oven.
  8. Serve slices of bread with a heaping about of the bruschetta mixture and drizzle with sweet balsamic glaze.


Feel free to skip the baguette and serve over chicken for a delicious Whole30/paleo dinner!!