Heirloom Tomato And Grape Bruschetta 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

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