Heirloom Tomato Bruschetta

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The other day Mike watched Julie & Julia with me.  It was his first time and I wasn’t sure if he’d like it (since admittedly it is a bit girly), but he said he enjoyed it (he is the best hubby ever…I’m pretty sure he was just being sweet!).  I think the best thing that came out of the movie for him is that it reminded me of the amazing bruschetta that Julie makes with heirloom tomatoes, basil, and bread that’s pan-seared in olive oil.  Of course the movie gave me a serious craving for this bruschetta, which to me is the most delicious way you will ever eat tomatoes. 

I have a little trick to help the bread absorb less oil:  if you lightly butter both sides it will act as a moisture barrier and your bread won’t soak up nearly as much.  And that little touch of butter adds fantastic flavor too.  ;)

Heirloom Tomato Bruschetta (Inspired by Julie’s bruschetta in Julie & Julia)

Serves 4

8 (about 1/2 inch-thick) slices of good quality bread

Butter, for the bread

1 tablespoon olive oil, plus more for the pan

1 pint mini heirloom tomatoes, halved or quartered, depending on how big they are

A handful of basil

Coarse salt and fresh grated black pepper

Combine the tomatoes, 1 tablespoon olive oil, and a pinch of salt and pepper in a medium bowl; set aside.

Lightly butter both sides of each piece of bread.  Lightly coat the bottom of a large (preferably non-stick) skillet with olive oil and heat over high heat; add the bread and cook until golden brown on both sides.  Transfer to a paper towel-lined plate to drain.

Tear the basil with your hands and add to the tomatoes.  Top the bread with the tomato mixture and serve.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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