HEIRLOOM TOMATO BRUSCHETTA IS MADE WITH SUPER FRESH TOMATOES AND BASIL, MARINATED IN OLIVE OIL, BALSAMIC VINEGAR, AND GARLIC.
It’s tomato season! AKA the only time I buy fresh tomatoes all year. Heirloom tomatoes are my favorite and they are at peak freshness for a short but wonderful amount of time. I finally made it to the farmers market this weekend and stocked up on a bunch. I don’t know about you, but I don’t really like “mass produced” tomatoes. Especially when they aren’t in season. I think they taste plain, and watery, and plasticy, and hard. Fresh heirloom tomatoes are juicy, and flavorful, and vibrant, and acidic! And I find their strange colors aesthetically pleasing. Because apparently I’m a tomato snob.
Whether you’re like me and wait all year for fresh heirloom tomatoes, or you buy a tomatoes every week of the year, you’ll love this heirloom bruschetta. It’s made with fresh basil and garlic, marinated in extra virgin olive oil and balsamic vinegar. Great on crostini, fresh baguette, pasta, salad, chicken, or scrambled eggs! I could have consumed that entire bowl with a spoon if I didn’t like feeding other people so much. Bruschetta makes my heart happy.
My favorite place to get heirloom tomatoes is at the farmers market. Kansas City has amazing farmers markets, and I’m looking forward to going more often now that the busy part of my summer is over. I would love to grow some myself when we have our first home next year along with some fresh herbs!
Making bruschetta is super easy. Start by dicing your tomatoes. Throw the tomatoes in a bowl and add in the garlic (I’ve been using the jarred minced kind lately because I’m lazy), shredded parm (I like the parmesan, romano, and asiago blend), salt, pepper, extra virgin olive oil (yes it has to be extra virgin), balsamic vinegar, and basil. Chiffonade the basil by stacking the leaves on top of each other, rolling them tightly, and slicing them into strips. Side note, I forgot how good fresh basil smells and I probably weirded out my family by sticking my nose in the plant and taking long, deep breaths. No shame. Let it sit in the fridge or on the countertop for an hour if you can, to let the tomatoes marinate.
I was going to toast my baguette, but I decided just to warm it up and eat it soft. Your choice! We were also eating it over a longer period of time so I chose to let people load up their slices themselves.
Why can’t heirloom season last longer? *Sigh*
- 2½ cups diced tomatoes
- ½ tbsp garlic minced
- ¼ cup shredded parmesan
- ¼ tsp salt and pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 5-10 basil leaves cut chiffonade
- Dice your tomatoes and throw them in a bowl. If they are cherry sized, just slice them in half lengthwise.
- Add your minced garlic, parmesan, salt, pepper, extra virgin olive oil, and vinegar and combine.
- Chiffonade your basil and throw it in.
- Let sit for an hour to marinate.
- Eat with toasted or fresh baguette.