Heirloom Tomato Bruschetta with Basil

By Feed Me Dearly
June 7, 2014
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Author Notes: Sandwich meets salad in this super fresh & healthy brunch. The perfect flavor combo of heirloom tomatoes & basil with a fine trace of garlic. Minimum prep time required.Feed Me Dearly

Makes: 6

  • 4 medium-large ripe heirloom tomatoes, a mix of colors, cored and chopped into large chunks
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 5-6 basil leaves, sliced into a loose chiffonade (or if that word is too fancy, just tear them into pieces)
  • Maldon salt and black pepper to taste
  • 1 garlic clove
  • 1 baguette, halved and sliced crosswise into thirds (to make 6 pieces)
  1. Heat a grill pan on medium high.
  2. While the grill pan heats, make your bruschetta topping by mixing the tomatoes, oil, vinegar, basil, and salt and pepper in a large bowl.
  3. Grill the bread so that it’s lightly charred on both sides.
  4. When the bread is toasted, take it off the grill pan, and rub a clove of garlic directly on the bread (not the crust side).
  5. Place the bread on a large serving platter, and spoon the tomato mixture on top.
  6. Sprinkle if desired with an extra spray of Maldon salt for texture.
  7. Add a few grinds of fresh black pepper and serve.

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