Bruschetta With Heirloom Tomatoes Olives And Basil Recipes

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HEIRLOOM TOMATO BRUSCHETTA



Heirloom Tomato Bruschetta image

Bruschetta is topped with a mix of heirloom-tomato varieties, as well as red onion and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Yield Makes 24

Number Of Ingredients 7

4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
2/3 cup best-quality extra-virgin olive oil
Coarse salt and freshly ground pepper
2 baguettes, cut in half horizontally
2 garlic cloves, peeled
1 large red onion, quartered and thinly sliced
2 cups fresh basil leaves

Steps:

  • Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.
  • Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).

HEIRLOOM TOMATO BRUSCHETTA



Heirloom Tomato Bruschetta image

Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!

Provided by Johnna

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 25m

Yield 24

Number Of Ingredients 8

1 pound small heirloom tomatoes, halved
¼ cup chopped fresh basil
2 tablespoons truffle-infused olive oil (such as Olevano)
kosher salt and ground black pepper to taste
2 tablespoons olive oil, or more as needed
1 tablespoon chopped garlic
1 French baguette, cut into 1-inch-thick slices
1 clove garlic, peeled and halved

Steps:

  • Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
  • Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
  • Spoon tomato mixture over the baguette slices.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g

BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL



Bruschetta with Heirloom Tomatoes, Olives and Basil image

In this summery bruschetta, briny olives and a splash of balsamic vinegar liven up the classic tomato and basil topping.

Provided by Jennifer Segal

Categories     Appetizers

Time 30m

Yield 4 to 6 (about 18 pieces)

Number Of Ingredients 9

1½ lbs ripe tomatoes (preferably heirloom), cored and diced (3 to 4 tomatoes)
¼ cup pitted Kalamata olives, finely chopped
2 teaspoons balsamic vinegar
¼ cup finely chopped fresh basil, plus more for serving
¼ teaspoon salt
A few grinds freshly ground black pepper
½ cup extra-virgin olive oil, divided
1 good quality baguette, cut into scant ½-in-thick slices on the bias
1 clove garlic, halved lengthwise

Steps:

  • Preheat the oven to 425°F and set a rack in the middle position.
  • In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
  • Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
  • Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
  • Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

Nutrition Facts : ServingSize 1 piece, Calories 108, Fat 7 g, Carbohydrate 10 g, Protein 2 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 147 mg, Cholesterol 0 mg

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