Okanagan Tomato Bruschetta

We grow only cherry or grape tomatoes as we find they just keep on coming. They’re so sweet, yet firm and multi-purpose, all you need is a lot of nimble fingers to pick them.

  • By Bobbie Burgers
  • June 1, 2015
Image Author: Evan Kheraj


    2 cups cherry or grape tomatoes, quartered

    ½ red onion, finely chopped

    ½ cup roughly chopped fresh basil

    Good-quality olive oil

    Balsamic vinegar

    Maldon salt

    Freshly ground black pepper

    Dry red chili flakes (optional)


    In a medium bowl, gently combine tomatoes, onion and basil. Drizzle with olive oil and balsamic vinegar to taste, and sprinkle with salt, pepper and, if you like, a pinch of chili flakes.

    Let sit for an hour or so to let the flavours settle. Heap onto pesto-slathered crostini and top with crumbled blue cheese. Ours comes from Upper Bench Cheeses on the Naramata Bench near Penticton.

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