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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  1. says

    The tomatoes are really coming in Big at our markets–even in my garden. I love eating them all ways–but there’s nothing like an open face sandwich, toasty, like your bruschetta with just sea salt and sweet basil to make me happy. those mini-heirlooms are like jewels!

  2. says

    I remember that scene from the movie as well and thought it was such a different approach to preparing the bread! I usually drizzle mine with olive oil and then bake it up on the oven, but this definitely would add a lot of great flavor! Love the beautiful and colorful heirlooms as well. Great summer starter.

  3. says

    Gorgeous food as always!!! It’s 3 pm here and I haven’t had lunch…this is making me feel very hungry! I really like how your website is looking by the way. So crisp, clean and organized. I still need to sort mine out haha. Keep up the great cooking and hope all is going well with the cookbook!

  4. says


    Vibrant lovely & fresh. Great tip as well. I learn something everytime I visit AEM.

    Normally, I have no issue telling the Lawyer that the movie she made me sit through was a bomb. So yeah Mike is much nicer than me for sure.

  5. says

    Yay for sweet hubbies! Mine watched that with me too. It’s been a while so I forgot about this bruschetta, but yours sounds soooo good! And so pretty, too.

  6. says

    Well, I think there’s one thing tastier than tomato bruschetta, Faith. And that’s a fresh tomato sandwich…with mayo. Right from the garden. That’s my very favorite. But your bruschetta is a close second! Great tip with the butter…will be trying that next time!

  7. says

    Such a beautiful mixture of colors! A perfect summer tomato needs little adornment, so these simple snacks sound like an ideal way to feature them.

  8. says

    I agree, a touch of butter makes things better and u come up with the most delicious and pretty ideas babe!
    Ur hubby sure is a darling and i love the sound of ”romantic” around u two:-)
    Love meeting u around weekends everytime :-) but ofcourse i d love to meet u more often too :-))))
    Lodsa love and sunshine for my pretty gal pal who whips up delicious stuff with lodsa love!

  9. says

    OMG Julie and Julia made me crave bruschetta so much. I made my dad watch it with me, and he dared to fall asleep AND snore in the middle of it…so yes, your husband is very very sweet! :-)

  10. says

    My family grew some delicious heirloom tomatoes this year, with seeds from Baker Creek seeds. We’ve eaten tons & tons fresh, but since we’ve got so many, I developed a really simple Thai-inspired eggplant-tomato curry (with a little meat, a la Food Matters) that features cherry tomatoes (in our case, old world Riesentraube tomatoes) added at the last moment, so that they retain all that’s lovely about a fresh tomato. As it happens, I posted this on my blog today; check it out at http://eatwithjoy.wordpress.com/2011/08/07/sunday-recipe-summer-thai-curry/. Growing your own=the recession-friendly option! Otherwise, I think we’d have only the stuff from cans.

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