Heirloom Tomato Bruschetta
Summery heirloom tomatoes, basil, and good olive oil on garlic-rubbed toast — a centerpiece of our bruschetta boards.
Ingredients
- 1 baguette, sliced on the bias
- 3 tbsp extra-virgin olive oil, plus more for brushing
- 1.5 lbs heirloom tomatoes, diced
- 2 garlic cloves (1 minced, 1 halved)
- 1/4 cup fresh basil, thinly sliced
- 1 tbsp aged balsamic vinegar
- Flaky sea salt and black pepper
Method
- Heat the oven to 400°F. Brush the baguette slices with oil and toast 6–8 minutes until golden.
- Rub each warm slice with the cut side of the halved garlic.
- Combine the tomatoes, minced garlic, basil, olive oil, and balsamic; season and rest 10 minutes.
- Spoon onto the toasts just before serving and finish with flaky salt.
Build the toasts to order so the bread stays crisp.