Summer Heirloom Bruschetta
Simple, fresh, and bursting with the flavors of summer.
Ingredients
- 1 French baguette, sliced into 1/2 inch pieces
- 1.5 lbs heirloom tomatoes - roughly 3 cups diced
- 3 tbsp Extra virgin olive oil, divided
- 1/4 tsp Flaky sea salt, plus more for finishing
- 1/4 cup Fresh basil, thinly sliced
- 1-2 tbsp balsamic glaze
- 1 clove garlic
Instructions
- Preheat the oven to 350°F.
- Place the diced tomatoes in a bowl and gently toss with 2 tablespoons olive oil, a pinch of flaky salt, and a few grinds of black pepper.
- Arrange the baguette slices on a baking sheet and lightly drizzle each slice with the remaining 1 tablespoon olive oil.
- Slice the garlic clove in half and rub it on each slice of bread. This helps infuse a light garlic flavor without being overpowering.
- Spoon the tomato mixture onto each slice of bread.
- Bake for 12–15 minutes, or until the bread is lightly crisp around the edges and the tomatoes have softened just slightly.
- Remove from the oven and immediately top with fresh basil.
- Finish with a light drizzle of olive oil, a drizzle of balsamic glaze (or balsamic vinegar), and a sprinkle of flaky sea salt.
- Serve warm or at room temperature
If your tomatoes are especially juicy (as heirlooms often are), let the diced tomatoes sit in a colander for 5–10 minutes before tossing them with the olive oil. They'll still be juicy, but they won't make the bread soggy while baking.
The secret is using tomatoes that are truly in season. Mixing several varieties of heirloom tomatoes creates layers of sweetness, acidity, and texture that make this simple appetizer taste like something you'd enjoy at a café in Italy.