Heirloom Tomato 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 AND GRAPE BRUSCHETTA



Heirloom Tomato and Grape Bruschetta image

I wanted to try something new with bruschetta, so I added red grapes, pistachios, Gorgonzola cheese and French herbs. The little appetizers go over well any time of year.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 11

1/2 cup pistachios
1 package (8 ounces) cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
1/4 teaspoon crushed red pepper flakes
2 large heirloom tomatoes, chopped
1 cup seedless red grapes, halved
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon herbes de Provence
1/4 teaspoon salt
36 slices French bread baguette (1/4 inch thick)

Steps:

  • Place pistachios in a food processor; cover and process until chopped. Add the cream cheese, Gorgonzola and pepper flakes. Cover and process until blended; set aside., In a large bowl, combine tomatoes and grapes. In another bowl, combine the oil, vinegar, herbes de Provence and salt. Pour over tomato mixture; toss to coat., Place baguette slices on a baking sheet. Broil 3-4 inches from the heat for 1-2 minutes or until toasted. Spread each with cheese mixture. Broil 2-3 minutes longer or until cheese is melted. Top with tomato mixture.

Nutrition Facts :

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