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Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta


• 1 Turano Pane Rustico, cut into 10 long slices (cut diagonally)
• 1 cup Heirloom tomatoes, seeded and diced (1/2” pieces)
• 1 Small red onion, diced (1/4” pieces)
• 2 Cloves of garlic, sliced thin
• 1 tsp. Balsamic vinegar
• 2 Tbl. Extra virgin olive oil
• ¼ tsp. Salt
• ¼ tsp. Black pepper, finely ground
• 3 leaves of Basil, chiffonade (sliced into thin ribbons)


• Mix diced tomatoes, red onion, sliced garlic, vinegar, olive oil, salt and pepper in a mixing bowl. Cover and refrigerate for at least 30 minutes.
• Preheat oven to 400*F.
• Brush or drizzle sliced bread with olive oil.
• Bake for 5-7 minutes, until crisp and golden brown. Let cool to room temperature on a cooling rack.
• Top each crostini with about 2 Tbl. of bruschetta mix. Finish each with a few ribbons of basil.

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