Heirloom Tomato Bruschetta

Photo: Gabriela Herman
Prep Time:
15 mins
Total Time:
15 mins

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


  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into ½-inch pieces

  • 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).

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