Heirloom Tomato Bruschetta
This bruschetta recipe uses fresh tomatoes and is dairy-free. It is healthy, simple to make, and a perfect homemade appetizer for any event.
- 4 heirloom tomatoes preferably multi-colored, seeded and roughly chopped
- 1 clove garlic minced
- 2 tbsp chopped basil
- ½ tbsp balsamic vinegar
- 1 tsp sugar
- olive oil
- ¼ tsp crushed red pepper flakes
- 1 rustic loaf of country or Italian bread cut into ¾ inch slices and halved
- Combine tomatoes, garlic, basil, balsamic, sugar, and a glug of olive oil in a medium mixing bowl. Season with salt and red pepper. Set aside to marinate.
- Preheat the oven to broil (you can also use a flat bed toaster if you have one). Arrange the bread slices on a cookie sheet. Brush both sides with olive oil. Toast in the oven for a few minutes per side, until golden brown and crisp. Allow to cool enough to handle, the rub each slice with a raw clove of garlic to infuse it with flavor.
- Using a slotted spoon (you don’t want the bread to get too soggy), top each slice with a generous amount of the tomato mixture.
Really nice, light and doesn’t skimp on the flavor. I didn’t drain all the seeds/juice but I left just enough there to melt the hard toast. Great way to use up that pesky summer basil that grows and grows. Don’t use any other recipe. This is all you need.
Phoebe Lapine says
fantastic!! thanks for the review!