Heirloom Tomato Bruschetta

Music: Angel from Montgomery – Bonnie Raitt

A few days ago James brought home some heirloom tomatoes and basil from The Green Grape.  It seemed a bit late in the season for them but they sure did look pretty in a bowl…

Heirloom Tomatoes

There weren’t enough to make a sauce so we used the tomatoes to make Bruschetta…

What you’ll need:

About 6-8 tomatoes, basil, baguette, olive oil, salt and pepper, 3 cloves of garlic (one clove cut in half, two cloves minced), balsamic vinager.

Olive Oil stuff

  • I like to prepare the tomatoes first so that they sit together for a bit.
  • Cut tomatoes into quarters and squeeze out as many seeds as you can.
  • Once tomatoes are seeded, chop tomato quarters into small cubes.
  • Add two cloves of minced garlic.
  • Add 8 leaves of chopped basil.
  • Add three tablespoons of olive oil.
  • Some salt and pepper to taste.
  • Toss in a bowl until well-combined and let sit.
  • Cut up a baguette into ¾ inch slices.
  • Position on baking sheet.
  • Drizzle olive oil, salt and pepper on one side.
  • Toast in the broiler for about 2 minutes on each side (until each side is golden brown).
  • Remove from oven and rub halves of garlic over olive oiled side of bread.
  • Spoon out about two tablespoons of tomato mixture onto toasted bread slices. Drizzle balsamic vinegar on top of tomatoes and enjoy!



It’s a very simple way to enjoy some left over tomatoes.


Filed under Breads, Brooklyn Places, Recipes, Tomatoes

4 responses to “Heirloom Tomato Bruschetta

  1. Melissa

    I was lucky enough to taste your bruschetta, was this the night I was over there? It was such a treat, those tomatoes were perfect.

  2. Prin

    I was so inspired by this post that I made bruschetta last week with all of our leftover tomatoes! I actually let it sit for a while and it made all the difference. good call on the balsamic vinegar too, I never put that on but it completed it

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