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Home » Meals » Appetizers » Baby Heirloom Tomato Bruschetta

Baby Heirloom Tomato Bruschetta

July 23, 20152 Comments

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Baby Heirloom Tomato Bruschetta

Black olives are kind of a big deal with all the girls in this house.  My Little Girl 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.

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Baby Heirloom Tomato Bruschetta

5 from 1 vote
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Author: Holly Gray
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Ingredients

  • 1 - medium size baguette
  • 1 1/2 cups tomatoes quartered and seeded
  • 3 cloves garlic minced
  • 1/4 cup flat-leaf parsley chopped
  • 1 Tablespoon white balsamic vinegar
  • salt and pepper to taste

Instructions

  • Preheat oven to 350°
  • Slice baguette at a slight angle, approx. 1" thick.
  • In a small bowl, combine together tomatoes, garlic, parsley, white balsamic, salt, and pepper. Stir well and adjust seasoning to taste.
  • Spread baguette slices on a prepared baking sheet. Spoon tomato mixture evenly onto each slice.
  • Bake 5-7 minutes. Serve warm.
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Filed Under: Appetizers, Game Day, Side Dishes, Snacks, Summer Flavors, Vegan Tagged With: appetizers, summer, vegan

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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