While chopping cherry tomatoes may be a bit of a bother, the sweet colourful payoff is worth it. Double up the filling and toss with pasta too. Can be made up to a day in advance, but add salt to tomatoes just before serving or the mixture will become too liquidy.
2 cups (500 mL) colourful cherry tomatoes
3 tbsp (45 mL) finely chopped Italian parsley
2 tbsp (25 mL) olive oil
2 tsp (10 mL) red wine vinegar
1 garlic clove, minced
Generous pinches of salt and hot chili flakes
12 bruschetta toasts
- Cut tomatoes into pieces no larger than ½ inch (1 cm).
- Place in a medium bowl along with parsley, oil, vinegar, garlic, salt and chili flakes.
- Stir to mix.
- Top toasts with tomato mixture.