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Heirloom Tomato and Basil Bruschetta


  • 4 Heirloom tomatoes, cut into a large dice (you can use regular tomatoes, too)
  • 45 leaves of basil, cut into a chiffonade/ribbons
  • 1 clove garlic, finely minced
  • coarse salt
  • coarse pepper
  • Good quality parmesan cheese (I use Parmigiano Reggiano)
  • 12 Tbsp butter
  • baguette, sliced diagonally into slices
  • olive oil and balsamic vinegar (optional)


  1. Combine diced tomatoes, basil, and garlic. Sprinkle with salt and pepper to taste. If desired, add a small splash of balsamic vinegar and olive oil and toss to coat (I recommend it).
  2. Butter both sides of each slice of baguette. Cook in a large saute pan over medium heat. Cook 3-4 minutes or until golden brown and turn over. Cook another 3-4 minutes or till golden. Repeat as needed with remaining baguette slices.
  3. Top toasted bread slices with tomato mixture and parmesan and serve.