Heirloom Tomato Bruschetta


What You Will Need:

5 Heirloom Tomatoes, diced

1 Bunch Fresh Basil, chopped

1 Whole Garlic, roasted

1 Loaf of Fresh Ciabatta Bread, sliced (Ciabatta bread is also called Slipper bread)

2 Tbsp Olive Oil

2 Tbsp Balsamic Vinegar

1 tsp Sea Salt

1 tsp Cracked Black Pepper

* I was very LUCKY to have been given a gift of Black and White Truffles, so I used a white one that I shaved on top of the bruschetta. It was Delicious, but Not at all necessary.


Prep your Mis en place


Heat your oven to 400.

Cut the top of the whole garlic off and drizzle with 1 Tbsp olive oil, wrap in foil and roast for 20 minutes or until soft. (The smell of the roasted garlic is amazing!)

Place the sliced Ciabatta bread on a cookie sheet and bake at 400 for 10 minutes. You want it to be crisp like a crouton.


After the bread is toasted, with a paper towel squeeze the garlic till it starts to ooze out then rub it on the toasted bread.


In a glass bowl add the heirloom tomatoes, basil, salt, and pepper. Mix well


Assemble your Bruschetta:

Ciabatta bread, smeared garlic, tomato basil mixture, drizzle of olive oil, and balsamic vinegar. (Truffle shavings if you have them)

3 slices is a serving:

184.9 cals, 3.4 G fat, 32.2 G carbs, 2.2 G fiber, 6 G pro, 3.5 G sugar

* Interesting information:

Bruschetta means “to roast over coals”. In Italy, olive growers would roast the Ciabatta to use for testing out their olive oil.


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