Roasted Heirloom Tomato Bruschetta

The heirloom tomatoes add such gorgeous colors and sweetness to this bruschetta. I love when simple ingredients are so full of flavor. There are a few different variations to Bruschetta, and this is just one of my versions. Start off a great meal with this bruschetta, or share as a light meal.

Makes 8-10


  • 1 Small Baguette, or 3/4 of a Large Baguette (In this case I used Multigrain), Sliced about 1" thick
  • 2 Cups, Mini Heirloom Tomatoes, If using Large, 2 Heirloom Tomatoes, Roughly Chopped
  • About 5 Fresh Basil Leaves, Torn into pieces
  • 1 Garlic Clove, Peeled
  • 4 tbsp. Extra virgin Olive Oil, Plus more for drizzling
  • Kosher Salt and Freshly Ground Pepper to taste


  • Preheat oven to 400 Degrees F
  • Place the tomatoes on a baking sheet
  • Drizzle them with 2 tbsp. of olive oil, and season with salt and pepper.
  • Roast for 10-15 minutes, or until they are soft to touch.
  • Set the tomatoes aside.
  • Reduce the oven to 350 Degrees F.
  • Place the Baguette slices on a baking sheet, drizzle with 2 tbsp. of olive oil
  • Place in the oven and toast for about 7 minutes on each side. Until bread is toasted, but still soft in the middle.
  • Remove the toasted baguette from the oven, and allow to slightly cool.
  • Then rub the garlic clove on each side of the baguette, top with the tomatoes and fresh basil.
  • Place on a serving dish, drizzle with the olive oil and season with salt and pepper.
  • Serve.