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Note 1: I find that cutting the cherry tomatoes in half makes for a beautiful presentation but is harder to eat without a fork and knife. Cutting your tomatoes into quarters is best if you are planning on eating with your hands and want less of a mess.

STORING & MAKE AHEAD INSTRUCTIONS: Store your cherry tomato bruschetta toppings in a sealed container for up to three days in the refrigerator. Before serving, let your dressed cherry tomatoes sit out at room temperature for 30 minutes and give one final toss before topping onto crusty bread.

ELEVATE YOUR DISH:

• Using multi-color cherry tomatoes will make this dish even more vibrant and add pops of playful color.
• While any olive oil will work well for this recipe, using a more delicate finishing olive oil will take this recipe to the next level.
• Elevate your cherry tomato bruschetta recipe by drizzling a balsamic vinegar glaze over the top - it's so good!

RECIPE VARIATIONS & SUBSTITUTIONS:

• If substituting cherry tomatoes with a different fresh tomato variety, you can replace the cherry tomatoes with about 1 1/2 cups of the diced tomatoes of your choice.
• Balsamic vinegar can be replaced with red wine vinegar or sherry vinegar.
• Dried Italian seasoning can be replaced with dried basil, dried oregano, or freshly chopped basil.
• Olive oil can be replaced with any flavorless oil, like canola, vegetable oil, or safflower oil.
• The recommended crusty bread accompaniment can be replaced with any kind of hardy cracker, toasted pita, or enjoyed all on its own with mozzarella as a caprese salad.

WAYS TO USE YOUR LEFTOVER CHERRY TOMATOES:

• In a salad, as toppings on a pizza, in a no-lettuce panzanella salad, topped on avocado toast, on an open-faced scrambled egg sandwich, served with fish, tossed in a hot pasta or cold pasta salad.