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.
Ingredients:
- 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
Preparation:
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.
uni homemaker 
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!
Why yes it is. Couldn’t have said it better myself! 🙂
I was just looking for a good bruschetta recipe. This could be it!!
Hi Erika and thanks for stopping by! If you do give it a try, let me know how it turns out. -Anne
I definitely will 🙂