Food & Cooking Recipes Appetizers Finger Food Recipes Heirloom Tomato Bruschetta 3.1 (144) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Gabriela Herman Prep Time: 15 mins Total Time: 15 mins Yield: 24 Bruschetta is topped with a mix of heirloom-tomato varieties, as well as red onion and basil. Ingredients 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into ½-inch pieces ⅔ 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 Directions Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl. 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). Rate it Print