Heirloom Tomato Bruschetta – Easy Italian Appetizer
This Heirloom Tomato Bruschetta is a fresh and easy appetizer made with juicy heirloom tomatoes, fragrant basil, garlic-rubbed toasted bread, olive oil, and a splash of balsamic vinegar.
Servings: 6 servings
Calories: 212kcal
Equipment
Ingredients
For the tomato topping
- 3 cups heirloom tomatoes ripe, finely diced
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic finely minced
- 2 tablespoons fresh basil finely chopped, plus more for garnish
- ¼ teaspoon sea salt or to taste
- ¼ teaspoon black pepper freshly cracked
- 1 tablespoon red onion finely minced
- 1 teaspoon honey optional — my little trick to balance acidic tomatoes
For the bread
- 1 French baguette or rustic Italian loaf, cut into about 12 sices
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic peeled
For finishing
- Balsamic glaze
- Fresh basil leaves
- Flaky sea salt
- Extra-virgin olive oil
Instructions
- Dice the tomatoes. Cut the heirloom tomatoes into small, even pieces. If they're extremely juicy, let them drain in a fine-mesh strainer for about 5–10 minutes. This helps prevent soggy bruschetta.
- Make the tomato mixture. Add tomatoes, olive oil, balsamic vinegar, garlic, basil, red onion, salt and pepper to a bowl. Gently toss. Taste and adjust the salt and acidity. Add the honey if your tomatoes are particularly tart.
- Let the flavors mingle. Allow the tomato mixture to sit for about 10–15 minutes. This gives the tomatoes time to release their juices and lets the flavors come together.
- Toast the bread. Slice the baguette diagonally into ½-inch slices. Brush lightly with olive oil and toast under a broiler for 1-2 minutes or on a grill until golden and crisp on the outside.
- Rub with garlic. While the bread is still hot, rub each slice with the cut side of a garlic clove.
- Assemble right before serving. Use a slotted spoon to scoop the tomato mixture onto each piece of toast, leaving the excess liquid behind.
- Finish like a restaurant. Add fresh basil, a tiny drizzle of balsamic glaze, a little flaky sea salt and a final drizzle of extra-virgin olive oil. Enjoy!
Notes
- Use heirloom tomatoes at peak ripeness. That's where the flavor comes from.
- Salt the tomatoes before serving to bring out their flavor.
- Garlic-rub the hot bread rather than simply mixing tons of raw garlic into the tomatoes.
- Don't drown the bread. Excess tomato juice is the #1 enemy of crispy bruschetta. Martha Stewart specifically recommends using a slotted spoon.
- Assemble at the last minute. Bruschetta is best when the bread is still crisp.
- Use a mix of tomato colors—red, orange, yellow and purple heirlooms make it look absolutely gorgeous.
Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 359mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg