Baby Heirloom Tomato Bruschetta

I like this bruschetta recipe because it’s an easy and elegant appetizer that will impress your guests and pair beautifully with a variety of dishes.

• 1 fresh baguette
• 1 tablespoon olive oil
• 1 1/2 cups fresh heirloom tomatoes, seeded and quartered 
• 1 tablespoon garlic, minced
• 1/4 cup Italian flat-leaf parsley chopped
• 1 tablespoon white balsamic vinegar
• salt and ground black pepper, to taste

Ingredient Notes

• Baguette – French bread works best here. It’s sturdy enough to hold the toppings and crisps up nicely in the oven.
• Olive Oil – Use a good quality extra-virgin olive oil for the best flavor.
• Baby Heirloom Tomatoes – These bring a colorful and sweet touch to the bruschetta. This recipe also works well with cherry tomatoes when baby heirlooms are not in season.
• Garlic – Freshly minced garlic adds a robust flavor.
• Italian Parsley – Flat-leaf parsley has a more potent flavor compared to curly parsley.
• White Balsamic Vinegar – This vinegar has a milder taste and doesn’t overpower the tomatoes. It also maintains the bright colors of the heirloom tomatoes.
• Salt and Black Pepper – Adjust to taste for seasoning.

Optional Add-Ins

Try adding one or more of the following for a twist on the classic recipe:

• Fresh Herbs – Fresh basil leaves add a fragrant, sweet flavor.
• Parmesan Cheese – A sprinkle of Parmesan adds a touch of umami flavor.
• Black Olives – Sliced regular black olives or kalamata olives offer a nice contrast to the sweetness of heirloom tomatoes.

How to Make Baby Heirloom Tomato Bruschetta

• Preheat oven to 350°F.F Line a baking sheet with parchment paper or aluminum foil. 

• Use a serrated knife to cut the baguette at a slight angle into 1-inch slices. Arrange the baguette slices in a single layer on the baking sheet. Use a pastry brush to lightly brush the olive oil onto the bread slices. Set aside.

• In a medium bowl, combine the chopped tomatoes, garlic, parsley, and white balsamic vinegar. Adjust seasoning to taste with salt and black pepper.

• Using a slotted spoon, spoon tomato mixture evenly onto each slice of bread.

• Bake for 5-7 minutes, until the bread is light golden brown. Transfer to a serving platter and serve warm.

Frequently Asked Questions (FAQ)

• Can I use regular tomatoes instead of baby heirloom tomatoes? Yes, you can use regular tomatoes if baby heirloom tomatoes are not available. Just be sure to chop them into smaller pieces to fit well on the bread slices.
• What if I don’t have white balsamic vinegar? You can substitute regular balsamic vinegar, though it will darken the color of the tomatoes. Alternatively, you could use white wine vinegar for a lighter flavor.
• Can I make this bruschetta ahead of time? The tomato mixture can be prepared a few hours in advance and kept in the refrigerator. However, for the best texture, assemble the bruschetta just before serving to avoid soggy bread.
• What type of pasta pairs well with this bruschetta? Simple pasta dishes such as Spaghetti Aglio e Olio or Pesto Pasta complement the fresh flavors of the bruschetta.

Storage

• Leftover bruschetta topping can be stored in an airtight container in the refrigerator for up to 2 days. Reassemble on fresh bread before serving.

More Recipes You’ll Love!

• Spinach Orzo Salad
• Vegan Sausage Bruschetta
• Vegan Bruschetta Chicken Bake
• Pasta with Mushrooms and Peas
• Sweet Bell Pepper Bruschetta

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