This Heirloom Tomato Bruschetta is a fresh and simple recipe, which is made with juicy heirloom tomatoes and fresh basil. It’s the perfect party appetizer, ready in about 30 minutes.
Heirloom Tomato Bruschetta Recipe Ingredients
- 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into ½-inch pieces
- ⅔ cup best-quality extra-virgin olive oil
- 1 tablespoon coarse salt
- Freshly ground pepper to taste
- 2 baguettes, cut in half horizontally
- 2 garlic cloves, peeled
- 1 large red onion, quartered and thinly sliced
- 2 cups fresh basil leaves
How To Make Heirloom Tomato Bruschetta
- Marinate the Tomatoes: In a large bowl, gently combine the chopped heirloom tomatoes, the olive oil, and 1 tablespoon of coarse salt. Season with pepper to your taste. Let the mixture sit at room temperature for about 15-20 minutes to allow the flavors to meld.
- Toast the Bread: Preheat your grill or your oven’s broiler to high. Place the baguette halves, cut side up, on the grill or on a baking sheet under the broiler. Toast for 1 to 2 minutes, until the surface is golden brown and crisp.
- Rub with Garlic: While the bread is still hot, lightly rub the cut surface of each piece with a peeled garlic clove. The heat and rough texture of the toast will grate the garlic and release its fragrant oils.
- Assemble and Serve: Using a slotted spoon to leave excess watery juices behind, spoon the tomato mixture generously over the garlic-rubbed bread. Top with the thinly sliced red onion. Tear the fresh basil leaves into pieces and scatter them on top. Slice each baguette half into 3- or 4-inch-long pieces and serve immediately.
Recipe Tips
- What are the best tomatoes to use? The success of this simple dish depends entirely on the quality of your tomatoes. Use the best, ripest, in-season heirloom tomatoes you can find. A mix of different colors (red, yellow, green, orange) makes for a stunning presentation.
- How to prevent soggy bruschetta? The secret is to use a slotted spoon when topping the bread. The tomatoes will release a lot of juice as they marinate in the oil and salt. Leaving this excess liquid behind in the bowl is crucial for keeping your toasted bread perfectly crisp.
- Why rub the garlic on the hot bread? This is the classic, authentic method for making bruschetta. The hot, abrasive surface of the toasted bread acts like a grater for the garlic clove, infusing the bread with a fresh, pungent garlic flavor without any overpowering raw chunks.
- Can I make this ahead of time? This dish is best assembled right before serving. However, you can make the tomato mixture up to 4 hours in advance and keep it covered at room temperature. Toast the bread and assemble just before your guests arrive for the best texture.
What To Serve With Heirloom Tomato Bruschetta
This is a classic Italian appetizer (antipasto) that is perfect on its own. It is fantastic served:
- Before a main course of pasta or grilled meat.
- As part of a larger antipasto platter with olives, cheeses, and cured meats.
- With a crisp glass of Italian white wine, like Pinot Grigio, or a light red wine.
How To Store Heirloom Tomato Bruschetta
- Best Eaten Fresh: Assembled bruschetta does not store well, as the bread will become soggy very quickly. It is highly recommended to only make as much as you plan to eat.
- Refrigerate Components Separately: You can store the leftover tomato mixture in an airtight container in the refrigerator for up to 2 days. The toasted bread is best stored in a paper bag at room temperature.
Heirloom Tomato Bruschetta Nutrition Facts
- Serving: 1 piece
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 2g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use heirloom tomatoes?
No, but they are highly recommended for their superior flavor and beautiful variety of colors. If you can’t find them, any ripe, flavorful garden tomato, like a beefsteak or a mix of good quality cherry tomatoes, will also be delicious.
Can I use a different kind of bread?
Yes. If you can’t find a baguette, a crusty loaf of ciabatta or another rustic Italian or country-style bread, sliced about 1/2 to 3/4-inch thick, would be a fantastic substitute.
Why is my bruschetta soggy?
This is the most common issue and is almost always because the excess tomato juice was not drained. Using a slotted spoon to transfer the tomato topping is a non-negotiable step for a crisp result.
Try More Recipes:
- Rice Salad with Tomatoes, Cucumbers, and Feta Recipe
- Bloody-Mary Tomato Salad Recipe
- Tomatoes with Lightly Whipped Cream Recipe
Heirloom Tomato Bruschetta Recipe
Description
A classic Italian appetizer featuring grilled, garlic-rubbed bread piled high with a fresh and juicy mix of assorted heirloom tomatoes, basil, and red onion.
Ingredients
Instructions
- In a large bowl, combine the chopped tomatoes, olive oil, 1 tablespoon of salt, and pepper. Let it sit for at least 15 minutes.
- Preheat a grill or broiler to high. Toast the cut side of the baguette halves for 1-2 minutes until golden.
- While the bread is still hot, rub the cut surface with the peeled garlic cloves.
- Using a slotted spoon, top the grilled bread with the tomato mixture.
- Garnish with the sliced red onion and torn fresh basil leaves.
- Slice into pieces and serve immediately.
Notes
- The most important tip for this recipe is to use a slotted spoon to drain the tomatoes as you top the bread; this is the secret to non-soggy bruschetta.
- For the best results, use the ripest, most flavorful in-season heirloom tomatoes you can find.
- Rubbing the garlic on the bread while it is still hot and abrasive is the key to infusing it with flavor without using minced garlic.
- Do not assemble the bruschetta until you are ready to serve it to ensure the bread stays perfectly crisp.
Heirloom Tomato Bruschetta Recipe