Bruschetta with Crostini

This simple recipe is great year-round but is fabulous in the summer during tomato season


  • 2 tablespoons olive oil
  • ¼ cup or 1 medium shallot, minced
  • 2 teaspoons or 2 garlic cloves, minced
  • 4 cups cherry tomatoes
  • ½- 3/4 teaspoon salt (*if using capers, you may not need as much salt)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • ¼ cup chopped basil
  • ¼ cup chopped parsley
  • 1 tablespoon thyme leaves
  • 2 tablespoons capers (optional)
  • 1 tablespoon balsamic vinegar


  1. Heat a large sauté pan coated in olive oil over medium heat.
  2. Add shallots and garlic and cook until translucent, about 3-5 minutes.
  3. Add tomatoes, salt, pepper and sugar and turn up heat to medium-high.
  4. Cook tomatoes 5-7 minutes until soft.
  5. Using the back of a spoon, gently press tomatoes so they “pop” open if they haven’t already done so.
  6. Add herbs, capers and vinegar and continue to cook 7 more minutes until slightly thickened.
  7. Serve with your favorite cheese and Crostini, enjoy!