Heirloom Tomato Bruschetta with Balsamic and Basil

Ripe heirloom tomatoes, fresh basil, and balsamic piled onto crisp toasted baguette - a 20-minute garden-to-table summer appetizer.

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Prep Time 10

Cook Time 8

Ingredients

1 baguette sliced into 1/2-inch rounds
3 tablespoons extra-virgin olive oil divided
3 heirloom tomatoes finely chopped
1 garlic clove minced
1 garlic clove halved (for rubbing the toast)
2 tablespoons fresh basil chopped or torn
1 tablespoon balsamic vinegar
1/2 teaspoon flaky salt
Freshly ground black pepper to taste
Balsamic glaze for drizzling
Small basil leaves for garnish

Instructions

Preheat oven to 400F (200C). Arrange baguette slices on a baking sheet and brush lightly with 1 tablespoon olive oil.
Toast for 6-8 minutes, until the edges are golden and the tops sound crisp.
In a bowl, combine the chopped tomatoes, minced garlic, basil, balsamic vinegar, the remaining 2 tablespoons olive oil, salt, and pepper. Let sit 5-10 minutes so the juices come forward.
Rub the warm toast with the cut side of the halved garlic clove.
Spoon the tomato mixture onto the toasts just before serving. Drizzle with balsamic glaze, scatter basil leaves, and serve warm.

Notes

Swaps: Use cherry or Roma tomatoes in place of heirlooms (seed cherries so the toast stays crisp). Add torn mozzarella or a spoonful of burrata for a heartier bite. Vegan: skip the cheese add-ins. Make-ahead & storage: The topping keeps, covered, in the fridge 1-2 days and deepens in flavor. Toast the bread and prep the topping ahead, but assemble just before serving so the bread stays crisp. Freezing is not recommended.