Heirloom Tomato Bruschetta Recipe
This Heirloom Tomato Bruschetta recipe blends fresh tomatoes for the most simple, delicious, and flavorful "farm to table" appetizer. A classic bruschetta is my favorite thing to whip together in the summer, especially when fresh garden tomatoes are in abundance.
Servings: 20 servings
Calories: 31kcal
Ingredients
- 2 pints cherry/grape tomato medley
- 3 large beefsteak tomatoes
- 5 whole roma/plum tomatoes
- ¼ cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1½ teaspoon sea salt flakes
- 2 tablespoon olive oil
- ½ cup parmesean cheese grated
- 2 loaves Pagnotta, or artisan bread sliced and toasted
Instructions
- Chop the tomatoes into tiny pieces. Retain the "juice" because it helps infuse the flavors from the different types of tomatoes.
- Mince the garlic cloves.
- Next, take a few fresh basil leaves and stack one on top of the other and roll them up tightly. Using a sharp knife cut (chiffonade) thin ribbons from the leaves.
- Combine the prepared tomatoes, garlic and basil into a large bowl and lightly mix.
- Shower the mixture with sea salt flakes and drizzle with olive oil. Generously grate Parmesan and mix all of the ingredients together.
- Thinly slice the crusty bread loaf into slices. Heat a cast iron pan or skillet and add olive oil to lightly coat and toast the bread. Toast on each side to desired crispness.
- Load up the bread slices with the Heirloom Tomato Bruschetta topping and grate some fresh Parmesan cheese on top to serve and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.3mg