Tomato and Basil Bruschetta

Tomato and Basil Bruschetta

I used heirloom tomatoes for this dish well, because I have it and I didn’t want to let the tomatoes sit on the counter any longer than they have to.  I’m not a fan of overly soft tomatoes.  I know roma/plum tomatoes are usually used for this dish but heirloom is just as good, if not —better (in my opinion) and prettier.

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  • 5 small heirloom tomatoes, chopped
  • 10 fresh basil, chiffonade
  • 1 clove of garlic, minced
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste
  • 1 baguette, sliced about 1/2″ thick


Preheat the oven to 350 degrees F.  Line foil on a baking sheet.

In a medium bowl combine tomatoes, basil, garlic, extra virgin olive oil, balsamic vinegar, salt and pepper.  Mix until everything is incorporated.

Arrange sliced baguette on the baking sheet and bake for 5-7 minutes.  At this point, you can plate this and serve.


5 thoughts on “Tomato and Basil Bruschetta

  1. I definitely prefer heirloom tomatoes in general. They taste better than the ones we’re able to get at the supermarkets, they’re never mealy (man I hate that texture), and the thinner skins are better suited for smaller diced preparations like this bruschetta. And definitely better looking too!

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