Bruschetta with Heirloom Tomatoes and Basil


Bruschetta with Heirloom Tomatoes and Basil



Serves 4 as an appetizer

  • 4 pieces of country loaf style bread
  • 12 garlic cloves depending on size of clove
  • 34 small to medium heirloom tomatoes, seeds removed and discarded, diced
  • Olive oil
  • Sea salt
  • Basil leaves, hand torn or chiffonade
  • Black Pepper (optional)


Toast the bread until golden in color. Rub each piece of bread with a garlic clove. Drizzle with olive oil and a sprinkle of sea salt. 

In a small bowl, combine the tomatoes, some torn basil leaves, and a pinch of sea salt.

Top the bread with the mixture and finish with a drizzle of olive oil and some freshly cracked black pepper if you like. 

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