Heirloom Tomato Bruschetta

To make this Heirloom Tomato Bruschetta, I bought this heirloom tomato from a farm stand just down the road. The man who rang us up, also helped us pick the best one from the lot to be eaten that very afternoon. It was one of the best tomatoes I’ve ever eaten.

Grown, picked, and eaten all within a two-mile radius.

We ate half of the tomato fresh. I cut it into chunks and drizzled it with a touch of olive oil and a sprinkle of salt, served aside for dinner. Pure, simple, heaven. The remaining half we ate several days later as Bruschetta, using this recipe below.

Notes on Heirloom Tomato Bruschetta:

The first time I made Bruschetta I parboiled the tomatoes, which after a delicious process of trial and error, turned out to be completely unnecessary. The tomatoes taste just as good with their skins as without.

Be sure to serve the Bruschetta right away for the added effect of the warm bread and the cool topping and to prevent the bread from becoming soggy. You can make the Bruschetta topping up to a day ahead of time, but for the fresh taste, serve soon after making (and picking if possible!). The great thing about choosing an heirloom tomato is the variety of colors within the tomato. It makes for a bright and happy plate of hors d’oeuvres.

Depending on the tomato you’ll have more or fewer seeds. Roma tomatoes have fewer seeds. This heirloom tomato also had very few seeds. Don’t go crazy with this, but remove any of the larger globs of seeds before adding them to the bowl. Using just the meaty flesh makes for a nicer chunky Bruschetta.