Heirloom Tomato Bruschetta

This traditional Italian-style appetizer is wonderful with freshly harvested heirloom tomatoes and a glass of local rosé wine.

By | August 04, 2017


In a medium bowl, toss the tomatoes, roasted peppers, onion, garlic, and basil with olive oil, and vinegar. Season with salt and pepper. Set aside.

Drizzle each baguette with a little olive oil. In a large cast iron skillet, over medium to high heat, grill the baguette slices for a few minutes on each side. Remove the toasted bread from the skillet and top with bruschetta mixture. Top with freshly grated or thinly shaved Parmigiano-Reggiano cheese and enjoy.

Related Stories & Recipes

Farmgirl Recipes

Recipes from the author of the popular Carolina Farmhouse Kitchen blog.


  • 1 French baguette, sliced into 1/2 inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 4-5 large tomatoes (whatever is in season), diced
  • 1 small red onion, diced
  • 1/2 cup red roasted peppers, drained and sliced
  • 2 cloves garlic, finely chopped
  • Fresh basil to taste
  • Salt and pepper to taste
  • Parmigiano-Reggiano cheese
Build your own subscription bundle.
Pick 3 regions for $60