Heirloom Tomato Bruschetta and a Tomato Blog Hop

Bruschetta was one of the first dishes I taught myself to make. I was only just learning to love tomatoes, and I remember preparing batches freshman year in the communal dorm “kitchen”. It was equipped with a fridge, sink, and microwave, so no-cook recipes were key. As soon as the first hint of spring warmth hit I’d walk, bike or get a ride to the grocery store and pick up fresh tomatoes, onions, garlic, basil, and a nice crusty loaf of bread. That’s all that’s needed for this crowd-pleasing appetizer that tastes of summer.

Tomato and Onion Bruschetta

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Although Israel is rightfully famous for its super-fresh produce, being home in New York this summer I was reminded of the beauty that is an heirloom tomato. Who can resist these gorgeous, striped, misshapen, beauties?

Heirloom tomatoes

It was a while before I learned that bruschetta actually refers simply to the garlicky, toasted bread and can come with a variety of toppings beyond tomatoes. But this simple, classic combo is still my favorite.

5.0 from 9 reviews
Heirloom Tomato Bruschetta
 
Prep Time
Cook Time
Total Time
 
It doesn't get much fresher than this quick and simple appetizer. Leave out the onions, add chopped fresh basil, etc.
Author:
Recipe Type: Appetizer
Yield: 14 pieces
Ingredients
  • 1 small or ½ large baguette, cut into 14 or so slices
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 5 small or 2 large heirloom tomatoes, chopped
  • ½ red onion, minced
Directions
  1. Preheat oven to 350F.
  2. Arrange the bread on a foil-lined baking sheet and brush with olive oil.
  3. Cut 1 clove of garlic in half and rub on the bread. Bake for 5 minutes, or until lightly toasted.
  4. Meanwhile, mince the remaining garlic and toss it with the tomatoes and onion.
  5. Spoon over the toasted bread and serve
Notes
Parve, Vegan, Vegetarian


38 thoughts on “Heirloom Tomato Bruschetta and a Tomato Blog Hop

  1. Stacy

    Nothing better than the classics! I make my bruschetta just like yours, although sometimes, when the urge strikes, I also add a little drizzle of balsamic vinegar to the mix. I miss heirloom tomatoes with their varied colors too.

    Stacy

  2. JJ @ 84thand3rd

    You can’t go past tomato, garlic and bread 🙂 We are heading to NY in a few weeks and I can’t wait for the farmer’s stands on the side of the road – hoping mum’s garden has some tomatoes still too!

  3. Danni

    Thanks for hosting! I added my Heirloom Tomato w/ Fresh Homemade Mozzarella and Balsamic Glaze. I love the Art of Cheese Making, it adds a little something extra!

  4. Eri

    Hello Katherine, I hope you had a wonderful summer! Heirloom tomatoes are delicious and you have to keep it as simple as you can. Perfect Recipe!
    Hugs!

  5. kitchenriffs

    Simple dishes are often the best. Great way to showcase dead ripe, flavorful tomatoes. And heirloom tomatoes are the best! I made bruschetta in ages – but I’ve got ripe tomatoes and a quick walk to a bakery will solve the bread problem. Time to try this, don’t you think? Thanks for this.

  6. mjskit

    What a gorgeous bunch of mishapened heirlooms!! Love, love, love that simple and tasty bruschetta! They would make a great lunch for today since I bought some fresh tomatoes at the market yesterday. YUM! Thanks for hosting!

  7. Hannah

    Your bruschetta is gorgeous and such a perfect summer treat. I can’t get enough of tomatoes – love all the links shared here. Sounds like you had a wonderful visit in NY!

  8. Eha

    I so remember being a young bride trying to impress with my newly acquired cooking skills: somehow it took me a few years to discover that simple was usually better 🙂 !

  9. Bree

    Nothing I love more than tomatoes in the summer time! I added the zucchini parmesan and the feta bruschetta. I can’t wait to check out some other ones too!

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