Baby Heirloom Tomato Bruschetta

Black olives are kind of a big deal with all the girls in this house.  Littlest One insists (and I am happy to accommodate) on double olives when we order pizza while my Big Girl inhales them almost daily as an afternoon snack.  So, adding sliced black olives to a quick and easy bruschetta seemed completely logical and was , as we all agreed, a delicious choice.

Sometimes the simplest flavors are the best and this bruschetta was a perfect accompaniment to our pasta dinner. The baby heirloom tomatoes are definitely more colorful than “regular” tomatoes but, really, whatever you’ve got available will work here. Same with the balsamic – the darker vinegar is suitable but I just prefer the white variety because it lets the colors of the heirloom tomatoes shine through.



Baby Heirloom Tomato Bruschetta
  • 1 - medium size baguette
  • 1½ cups tomatoes, quartered and seeded
  • 3 cloves garlic, minced
  • ¼ cup flat-leaf parsley, chopped
  • 1 Tablespoon white balsamic vinegar
  • salt and pepper, to taste
  1. Preheat oven to 350°
  2. Slice baguette at a slight angle, approx. 1" thick.
  3. In a small bowl, combine together tomatoes, garlic, parsley, white balsamic, salt, and pepper. Stir well and adjust seasoning to taste.
  4. Spread baguette slices on a prepared baking sheet. Spoon tomato mixture evenly onto each slice.
  5. Bake 5-7 minutes. Serve warm.


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