Have I told you about my love of heirloom tomatoes and how I dream of someday moving to Greece (or Italy) and spending my days growing the most luscious varieties of tomatoes? That smell that your fingers takes on when you pluck one from a plant- it’s my favorite! It’s the epitome of Summer for me, that smell, and a juicy bite into a warm, fresh tomato. I always think I can taste the sun and the air and the earth. They’re heavenly. And I prefer to eat them with the simplest preparation, like these sweet little bruschetta! I hope you love as much as I do. xx- Sarah
Heirloom Tomato Bruschetta
- 1/2 french baguette
- 2 medium heirloom tomatoes, diced
- 1 large clove of garlic, crushed
- 1/4 teaspoon sea salt
- 1/4 chiffonade of basil
- high quality balsamic vinegar
- In a medium mixing bowl combine tomatoes, garlic, sea salt and mix.
- Toast 12 slices of baguette until crispy and lightly browned.
- Spoon tomato mixture onto toasts, topping with basil.
- Drizzle with balsamic vinegar and sprinkle with finishing salt. Serve immediately.
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It looks so cute, beautiful colour.
Thank you Marta! <3
Oh my gosh! I love bruschetta. Every time my husband and I go to a nice restaurant and it’s on the menu, we will order it. This is a great recipe. Since he’s on a cooking kick, I’m going to give him this recipe 😉 We have made our own in the past, but love trying new recipes. Thanks for sharing!
Allison over at http://allisons-eye.com/
Horray! I love it too, so much. Happy you’re going to give it a go, let us know what you think! xx
I absolutely love bruschetta!
Thanks Kennedy, me too! I could eat bruschetta and olives before every meal. 🙂
I could live on tomatoes all summer! (ok and melon, zucchinis and eggplants too!) I love that you can cook them in SO many ways and thay it will always be delicious (provided you buy good tomatoes, not the watery and untasty things you find in supermarkets!) My favourite sorts are what are called “beef heart” and “pineapple” tomatoes here in France! They are super juicy and sweet, very soft and not grainy at all with a very dense flesh. Olive oil, basil and balsamic reduction or olive oil and freshly cracked pepper is more than enough on them!
Oh yes Nina, Summer produce is SO good!!! And yes, it’s allllll about the quality. And nothing beats a tomato picked straight off the vine that’s still warm from the sun! 🙂 I want to try “beef heart” and “pineapple tomatoes”. Dying to come to France, and this just gives me one more reason. 🙂
Thanks for sharing your delicious recipes.
I will be so pleased if you join us on http://www.myTaste.com