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Heirloom Tomato Bruschetta


Bruschetta is topped with a mix of heirloom-tomato varieties, as well as red onion and basil.

  • Prep:
  • Total Time:
  • Yield: Makes 24

Photography: Gabriela Herman

Source: Martha Stewart Living, July 2012


  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves


  1. Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.

  2. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).

Reviews Add a comment

  • Buff
    8 AUG, 2014
    This is a very good recipe. I changed it a little--less oil and added some balsamic vinegar. This recipe takes more than 15 minutes, especially if you make your own crostini. More like 45 minutes.