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Home » Recipes » Vegetarian Recipes

Heirloom Tomato Bruschetta

Published: Aug 19, 2013 · Modified: Oct 8, 2022 by Samantha Ferraro · This post may contain affiliate links · 3 Comments

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Tomato bruschetta with sliced rainbow heirlooms on crusty grilled bread. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

Heirloom Tomato Bruschetta via LittleFerraroKitchen.com

This is not your standard tomato bruschetta. Usually when people think of their favorite antipasto bite, chopped tomatoes submerged in olive oil on sogging bread comes to mind.

But bruschetta has many different variations. The definition says that bruschetta is toasted bread rubbed with garlic and topped with olive oil, I thought it would be fun to leave these beauties sliced large to show off their pretty illustrations.

I have been addictly in love with the tomatoes this season. The strawberries are sweeter, the corn is milkier (yes...milker) and the tomatoes, well, I think it's obvious how much I am loving fresh fruits and veggies.

Heirloom Tomato Bruschetta via LittleFerraroKitchen.com

I want people to enjoy and respect this gorgeous fruit as much as I do.

Heirloom Tomato Bruschetta via LittleFerraroKitchen.com

This bruschetta couldn't be any easier. Grill ciabatta and rub with a cut side of garlic. The heat from the bread slowly melts the garlic and permeates the bread. For the "glue", I used avocado tahini dressing, but I am sure that your favorite pesto or cheese bread would do wonders as well. Then you slice up your rainbow heirlooms and lay accordingly. Top with basil, olive oil and a good pinch of salt. Mmm....mangia!

Heirloom Tomato Bruschetta via LittleFerraroKitchen.com

More wonderful tomatoes

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  • Halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried to golden brown and tossed with cherry tomato pasta.
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Heirloom Tomato Bruschetta

Samantha Ferraro

LittleFerraroKitchen.com

Tomato bruschetta with sliced rainbow heirlooms on crusty grilled baread.
5 from 5 votes
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Lunch, Snack
Cuisine Mediterranean
Servings 2 servings
Calories 24 kcal

Ingredients
 
 

  • 1 green/yellow tomato
  • 1 orange tomato
  • 1 deep red tomato
  • 1 garlic clove cut in half
  • Ciabatta bread
  • Olive oil for drizzling
  • Few leaves of basil
  • Kosher salt
  • You can find the Avocado Tahini Dressing here

Instructions
 

  • Cut ciabatta in half and grill or toast on both sides.
  • When bread is done, rub half side of garlic on the inside of bread.
  • Spread avocado tahini dressing or your favorite spread onto the bread.
  • Slice tomatoes about ¼ in thick and layer the tomato slices Red, orange and yellow/green. It's ok to overlap if need to.
  • Drizzle with olive oil, sprinkle a pinch of kosher salt and top with roughly torn basil leaves.
  • Cut bruschetta into large bite size pieces.

Nutrition

Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 7mgPotassium: 299mgFiber: 2gSugar: 3gVitamin A: 1032IUVitamin C: 17mgCalcium: 15mgIron: 0.4mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Comments

  1. Susan says

    August 23, 2013 at 2:04 pm

    5 stars
    Beautiful tomatoes! You know how I feel about this fruit and you've done it justice. Sadly the tomato crop has been lacking here this summer, but supposedly I'm getting some this weekend in my farm share!

    Reply
  2. Kristi Rimkus says

    August 19, 2013 at 7:38 pm

    5 stars
    Aren't those tomatoes incredible? What a wonderful use for them with fresh basil and lovely idea for Bruschetta.

    Reply
  3. Amy @ What Jew Wanna Eat says

    August 19, 2013 at 1:05 pm

    5 stars
    Those tomatoes are so beautiful! Loving the colors!

    Reply
5 from 5 votes (2 ratings without comment)

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