Bruschetta was one of the first dishes I taught myself to make. I was only just learning to love tomatoes, and I remember preparing batches freshman year in the communal dorm “kitchen”. It was equipped with a fridge, sink, and microwave, so no-cook recipes were key. As soon as the first hint of spring warmth hit I’d walk, bike or get a ride to the grocery store and pick up fresh tomatoes, onions, garlic, basil, and a nice crusty loaf of bread. That’s all that’s needed for this crowd-pleasing appetizer that tastes of summer.
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Although Israel is rightfully famous for its super-fresh produce, being home in New York this summer I was reminded of the beauty that is an heirloom tomato. Who can resist these gorgeous, striped, misshapen, beauties?
It was a while before I learned that bruschetta actually refers simply to the garlicky, toasted bread and can come with a variety of toppings beyond tomatoes. But this simple, classic combo is still my favorite.
- 1 small or ½ large baguette, cut into 14 or so slices
- 2 tablespoons olive oil
- 4 cloves garlic
- 5 small or 2 large heirloom tomatoes, chopped
- ½ red onion, minced
- Preheat oven to 350F.
- Arrange the bread on a foil-lined baking sheet and brush with olive oil.
- Cut 1 clove of garlic in half and rub on the bread. Bake for 5 minutes, or until lightly toasted.
- Meanwhile, mince the remaining garlic and toss it with the tomatoes and onion.
- Spoon over the toasted bread and serve
Nothing better than the classics! I make my bruschetta just like yours, although sometimes, when the urge strikes, I also add a little drizzle of balsamic vinegar to the mix. I miss heirloom tomatoes with their varied colors too.
Stacy
Easy to make and delicious!
Oh, and I do like the new look of your email!
Stacy
Katherine, it’s winter here in Australia, but I have few heirloom tomatoes like yours on my fruit platter! They are from a specialist grower at the farmer’s market. Your bruschetta sounds yummy!
You can’t go past tomato, garlic and bread 🙂 We are heading to NY in a few weeks and I can’t wait for the farmer’s stands on the side of the road – hoping mum’s garden has some tomatoes still too!
oh, forgot to say, liking the new email template too!
Mmmmm…this classic bruschetta showcases the best of the best tomatoes so perfectly! YUM.
Thanks for hosting! I added my Heirloom Tomato w/ Fresh Homemade Mozzarella and Balsamic Glaze. I love the Art of Cheese Making, it adds a little something extra!
LOVE the new email 😀 it’s so pretty! And nothing beats a gorgeous tomato bruschetta either, yum!
Hello Katherine, I hope you had a wonderful summer! Heirloom tomatoes are delicious and you have to keep it as simple as you can. Perfect Recipe!
Hugs!
Your bruschetta looks divine! My latest post was also bruschetta, made with roasted garlic and farmer’s cheese, so I just linked it up. Thanks, have a great weekend 🙂
Simple dishes are often the best. Great way to showcase dead ripe, flavorful tomatoes. And heirloom tomatoes are the best! I made bruschetta in ages – but I’ve got ripe tomatoes and a quick walk to a bakery will solve the bread problem. Time to try this, don’t you think? Thanks for this.
What a gorgeous bunch of mishapened heirlooms!! Love, love, love that simple and tasty bruschetta! They would make a great lunch for today since I bought some fresh tomatoes at the market yesterday. YUM! Thanks for hosting!
Wonderful theme! I love tomatoes and see so many delicious recipes! Thank you!!
Love the new newsletter and some awesome tomato link ups!
Your bruschetta is gorgeous and such a perfect summer treat. I can’t get enough of tomatoes – love all the links shared here. Sounds like you had a wonderful visit in NY!
Thanks so much for hosting! Love all of the tomato recipes!!
found you through Simply gourmet when she posted on facebook that she linked up a recipe here… I linked up my African sauce that is tomato based. Would love if you would come to our Linky Party that goes on this weekend.
http://marlys-thisandthat.blogspot.com/2012/08/foodie-friends-friday-linky-party_16.html
LOve your new bloghop email letter! This is a beautiful round-up and your heirloom tomato bruschetta looks amazing! Perfect little bites!
That bruscetta looks absolutely perfect my friend, beautiful job 😀
Cheers
Choc Chip Uru
Gorgeous heirlooms, I love bruschetta and could eat it every day!
I so remember being a young bride trying to impress with my newly acquired cooking skills: somehow it took me a few years to discover that simple was usually better 🙂 !
we don’t have heirloom tomatoes here, and they look absolutely gorgeous! i love simple recipes like this. what an amazing array of tomato recipes, I just realised I don’t have any tomato recipes posted 🙂
I love bruschette, and I posted a similar recipe a few weeks ago, with a typical Italian “bread”, friselle… amazing!
Hubby would go crazy for this. He’s a total tomato fiend.
One of my absolute favorites! What a perfect mid-August topic – love this 🙂
YUM! There’s nothing better than ripe tomatoes… on crusty bread! 🙂
Bruschetta is one of my favorite of the classic crostini. We used to make it all the time living in Bologna. Gorgeous with the heirloom tomatoes!
Nothing I love more than tomatoes in the summer time! I added the zucchini parmesan and the feta bruschetta. I can’t wait to check out some other ones too!
Those tomatoes are gorgeous–and I love the simple summery-ness of this recipe. Bruschetta is one of my favorite appetizers/light dinners.
the shot of the tomatoes is absolutely stunning! your bruschetta looks amazing, Katherine!