Heirloom Bruschetta Recipe

Prepare tomatoes

Core and seed the heirloom tomatoes if very juicy; dice into roughly 1/2-inch pieces to yield about 2 cups. Place diced tomatoes in a medium mixing bowl.

Finely dice the red onion to measure 1/4 cup and add to the bowl with tomatoes.

Stack and chiffonade the basil leaves: roll leaves, slice thinly, then coarsely chop to measure 1/2 cup. Add basil to the tomatoes and onions.

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, and 1 minced garlic clove to the tomato mixture.

Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Gently toss to combine. Taste and adjust salt, pepper, or vinegar as needed. Let sit at room temperature for 10–15 minutes to allow flavors to meld while you prepare the bread.

Preheat the oven to 425°F (220°C) or heat a grill pan over medium-high heat.

Slice the baguette on the diagonal into 12–16 slices about 1/2-inch thick, depending on loaf size. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly with about 2 tablespoons total extra-virgin olive oil, distributing evenly across slices. Alternatively, brush both sides with oil if you prefer a richer crust.

Toast in the oven for 6–8 minutes until golden and crisp, flipping halfway through. If using a grill pan, cook 1–2 minutes per side until grill marks appear and the bread is toasted. Remove from oven or pan.

While still warm, rub the cut side of the halved garlic clove over each toasted slice to impart a subtle garlic flavor.

If using fresh mozzarella or burrata, tear into small pieces and place a small amount on each toasted slice first (this creates a creamy base and prevents soggy bread).

Spoon the tomato topping generously onto each toast, letting any excess juices drain off back into the bowl to avoid soggy bread.

Finish with a light sprinkle of flaky sea salt and an extra drizzle (about 1/2 teaspoon per 4–6 toasts) of olive oil if desired. Serve immediately.