30 minutes
Preparation time
Course Type: Vegetarian Dishes, Tomatoes, Appetizers,

Yellow Cherry Tomato Bruschetta Recipe

This recipe is two recipes in one, melding my love for this simple, tangy-sweet yellow cherry tomato pan sauce with my love for biscuits turned into crackers. When put together, they make a modern, playful bruschetta that party and dinner guests will love. The biscuit crackers do take 24 hours to make, so if you’re in a hurry, just toast some baguette slices or use packaged thick crackers. Feel free to swap out the NatureSweet Comets for a red version with NatureSweet Cherubs. The pan sauce is great served with chicken and fish, or spooned over grains and rice.

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30 minutes
Preparation time
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16 ounces NatureSweet Comets, divided + 10 NatureSweet Comets, halved
3 tablespoons extra virgin olive oil
½ cup thinly sliced shallots
½ teaspoon Kosher salt
¼ teaspoon fresh thyme leaves
2 teaspoon prepared horseradish
2 teaspoon light brown sugar
2.5 ounces dry white wine
Flake salt, like Maldon
2 tablespoons finely chopped fresh basil


To make the pan sauce
Cut 12 ounces of the NatureSweet Comets in half and set aside. Cut the remaining 4 ounces of NatureSweet Comets in quarters and set aside.
In a non-stick skillet, heat the olive oil over medium heat. Add the halved tomatoes and sliced shallots. Cook 8-10 minutes, stirring occasionally, until the shallots turn lightly golden and the tomatoes break down slightly. Add the salt and thyme and stir.
Increase the heat to medium-high. Add the horseradish and brown sugar; cook for one minute while stirring. Carefully add the wine and stir with a wooden spoon. Raise the heat to high and cook for 2 minutes, or until the mixture reaches a sauce-like consistency. Remove from the heat and let cool for 5 minutes in the pan. Fold in the remaining 4 ounces of quartered fresh tomatoes. Keep at room temperature until ready to serve.
To assemble the bruschetta
Spoon a tablespoon of the pan sauce onto each of the biscuit crackers. Top with half of a NatureSweet tomato, a sprinkle of Maldon salt and bits of fresh basil.
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