Bruschetta doesn’t get any better than this. Made with sweet, juicy heirloom tomatoes and a simple blend of olive oil, balsamic vinegar, garlic, and fresh basil, this Heirloom Tomato Bruschetta is the perfect summer appetizer.
It’s fresh, light, and easy to throw together in minutes—just prep, mix, and let it sit. Serve this heirloom tomato bruschetta over toasted bread, grilled baguette slices, Parmesan crisps, or even spoon it over grilled chicken or fish, for a quick and flavorful topping.
Why You Will Love This Heirloom Tomato Bruschetta Recipe
- Fresh Summer Flavors: Made with peak-season heirloom tomatoes, this bruschetta is bursting with juicy sweetness and rich tomato flavor.
- Perfect for Entertaining: This easy bruschetta recipe comes together quickly and adds a vibrant, colorful touch to any appetizer spread.
- Versatile Serving Options: Spoon it over toasted baguette slices or grilled crostini. For a low-carb option, spoon on top of Parmesan crisps, or use as a topping for chicken or fish.
- Simple, Whole Ingredients: No complicated steps or hard-to-find ingredients—just real, fresh food.
- Great Make-Ahead Appetizer: The tomato mixture tastes even better after it sits, making it ideal for prepping ahead.
Ingredient Substitutions
- Heirloom Tomatoes → Use cherry tomatoes, grape tomatoes, Roma tomatoes, or any ripe, juicy tomato you have on hand.
- Red Onion → Substitute with shallots for a milder flavor, or use sweet onion or green onions.
- Garlic Cloves → Use 1/2 teaspoon garlic powder or roasted garlic for a less pungent flavor.
- Fresh Basil → Substitute with fresh parsley, oregano, or a pinch of dried basil (start with 1/2 teaspoon).
- Balsamic Vinegar → Red wine vinegar or sherry vinegar can be used, though the flavor will slightly change.
- Golden Balsamic Vinegar → White balsamic vinegar, white wine vinegar, or extra regular balsamic vinegar.
- Crushed Red Pepper → Omit for no heat, or use a dash of hot sauce or finely minced fresh chili.
How to Serve and Store Heirloom Tomato Bruschetta
- Serve over: toasted baguette slices, grilled sourdough, garlic crostini, Parmesan crisps, or grilled chicken.
- Garnish with: extra basil, a drizzle of balsamic glaze, or a sprinkle of flaky salt.
- Storage: Store leftovers of this heirloom tomato bruschetta in an airtight container in the fridge for up to 2 days. Stir before using.
Frequently Asked Questions
- Can I make bruschetta ahead of time? Yes, the tomato mixture can be made a few hours in advance. In fact, the flavors improve as it sits. Just stir before serving and taste for seasoning.
- What if I don’t have golden balsamic vinegar? You can substitute with additional regular balsamic vinegar or white wine vinegar. The golden balsamic adds brightness, but this heirloom tomato bruschetta will still be delicious without it.
- Can I use cherry tomatoes or grape tomatoes instead? Absolutely. If heirloom tomatoes aren’t available, use the sweetest tomatoes you can find. Cherry or grape tomatoes work well and hold their shape nicely.
- What type of bread is best for bruschetta? A crusty baguette or rustic sourdough works best. Slice and toast or grill the bread for the perfect base.
- Is this bruschetta vegan? Yes, this recipe is naturally vegan and dairy-free.
More Heirloom Tomato Recipes to Love
- Heirloom Tomato Fennel Salad with Citrus Fennel Vinaigrette
- Southern Heirloom Tomato Pie
- Heirloom Tomato Salad
- Grilled Heirloom Tomato Flatbread
- Heirloom Tomato Crustless Quiche
- Tomato Carpaccio Salad
- Heirloom Tomato Spinach Galette
Heirloom Tomato Bruschetta
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Heirloom Tomato Bruschetta is the perfect summer appetizer. It’s fresh, light, and easy to throw together in minutes.
Ingredients
- 2 – 3 heirloom tomatoes, diced small (any color variety)
- 2 tablespoons red onion, minced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons fresh basil, torn or chiffonade
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon golden balsamic vinegar
- 1/4 teaspoon crushed red pepper, optional
- 12 slices baguette
- 1 tablespoon olive oil
- 1 garlic clove
Instructions
- Dice the tomatoes and add them to a bowl. Sprinkle with 1/2 teaspoon of the kosher salt and let them sit for 10 minutes to draw out excess moisture.
- While the tomatoes rest, prepare the remaining ingredients: mince the red onion and garlic, tear or chiffonade the basil.
- Add the onion, garlic, basil, olive oil, balsamic vinegar, golden balsamic, black pepper, and crushed red pepper (if using) to the tomatoes.
- Stir to combine and allow the mixture to sit for 10–15 minutes to allow the flavors to marry.
- Brush the olive oil onto both sides of the baguette slices and bake in the oven at 400°F (200°C) until golden brown. Optionally, air fry at 400°F (200°C) for 4 to 5 minutes, or until golden brown.
- Rub the toasted baguette with the garlic clove.
- Taste and adjust the tomatoes for salt, vinegar, or oil as needed before serving.
- Serve on top of crostini or Parmesan crisps.
- ENJOY!
Notes
- Dice tomatoes small to help them hold onto the crostini.
- Letting the tomatoes sit with salt helps draw out excess moisture and concentrate flavor.
- Use a mix of colored heirloom tomatoes for the most visual appeal.
- Chiffonade or tear the basil just before adding to prevent browning.
- For a deeper flavor, let the tomato mixture rest up to 30 minutes before serving.
- Toast baguette slices until golden for the best texture contrast.
- Optional: rub the toasted bread with a cut garlic clove before topping.
- Drizzle with balsamic glaze for extra sweetness and presentation.
- Best served fresh, but can be stored in the fridge up to 2 days.
- Stir before serving and taste for seasoning adjustments after chilling.
- Prep Time: 15 minutes
- Category: Appetizer, Lunch
- Method: Easy
- Cuisine: American, Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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