Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta

If you haven’t noticed yet, I really love bruschetta. In fact, I love any type of appetizer or snack served on a lightly toasted piece of bread. I love it because you can easily create different types of bruschetta depending on the ingredients you have on hand. I’ve already posted recipes for strawberry bruschetta, bruschetta with peppers and gorgonzola and avocado tartines. Today, I’m sharing a recipe for heirloom tomato bruschetta.

Since our tomato plants didn’t do very well this year, I’ve been scouring the local food co-ops and farmers markets for fresh heirloom tomatoes since the beginning of July. I was having an unusually hard time finding heirloom tomatoes and was incredibly jealous of everyone else, in other parts of the country, who seemed to be bringing home heirloom tomatoes in bushels. Finally, I started finding heirloom tomatoes a few weeks ago and have been enjoying them as much as possible ever since.

Heirloom Tomato Bruschetta


The crunch of the lightly toasted bread combined with the creamy cheese and fresh,  sweet, and unique flavor of the tomatoes creates the perfect appetizer or light lunch. It is my favorite appetizer to make during the week, when I want to enjoy something special, but don’t want to spend a lot of time preparing a dish. I used heirloom cherry tomatoes, but regular heirlooms work just as well.

Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta
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  • 1 cup heirloom tomatoes, diced
  • 1 tbsp. minced shallot
  • 1 tsp. minced garlic
  • 1 tbsp. red wine vinegar
  • 1 French baguette, sliced
  • 4 oz. goat cheese
  • 1 tbsp. olive oil
  • 2 tsp. balsamic vinegar
  • ¼ cup sliced basil leaves
  • freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Stir together tomatoes, shallot, garlic and red wine vinegar in a small bowl; set aside. Brush both sides of the bread slices lightly with olive oil. Place the slices on a baking sheet and toast 5 minutes, or until the bread is just starting to brown. Spread a layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the tomato mixture. Drizzle lightly with olive oil and balsamic vinegar. Sprinkle each slice with the basil leaves and ground pepper, to taste.

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