I’m not even sure how Thanksgiving popped up so quickly this week! I know this part of the year always flies by, but it feels like it’s literally speeding by this year! I thought I was going to be able to get more recipes up this month but with the kids’ crazy schedule and just life taking over, I didn’t get to do it as much as I thought I would. =/
Nonetheless, I wanted to share my super easy heirloom tomato bruschetta recipe because it’s a little different than your average one that tends to be just tomatoes and basil. Mine has robust flavor to begin with because I always start with really good tomatoes like these heirloom tomatoes I picked up at Trader Joes. These make this dish absolutely amazing!
This dish comes together super fast. It tastes fresh and is bound to please anybody who comes over! I think it took me a little over 30 minutes to make it! Plus, if you’re hosting this week or during the holidays, this is the perfect appetizer to make or even a small meal if you serve this along side a bowl of soup or some chicken.
- Pint of cherry heirloom tomatoes (You can obviously use the big ones, but these would super cute and what I had found, so went with these!), diced very small
- 1/4 of a medium red onion, diced very small
- 1/2 cup of pitted kalamata olives, sliced
- 3 garlic cloves, minced
- 5-6 basil leaves, torn into small bits
- Salt and pepper to taste
- 1 tsp EVOO
- Balsamic Vinegar Glaze (You can probably use any brand, but I love the way this comes out of the bottle and it tastes delicious!)
- Grated Parmesan cheese
- Loaf of bread, sliced (I got a Roasted Garlic bread from the bakery and sliced it into rounds)
- Preheat your oven or however you’d like to bake/toast/warm up your bread.
- Add tomatoes, red onion, olives, garlic, and EVOO in a bowl. Mix together and add salt and pepper to taste. Toss in torn basil leaves and give it another stir. Let it hang out while your bread bakes/toasts/etc.
- Once your bread is ready, put about 1 or 2 tbsp (depending on the slice of the bread) of the bruschetta mixture on top of each slice of bread. Drizzle some of the balsamic glaze right on top. Sprinkle a bit of the grated parmesan cheese on top and it’s ready to eat!
Tip: If you’re not going to serve this right away, you can make the tomato mixture and leave it in the fridge for a few hours, but don’t add the basil until right before you serve it on the bread.
Trust me you won’t be disappointed in this dish. If you’re a bruschetta fan, you gotta try it my way! It’s ridiculously tasty and you won’t go back!
Pin it for later! And please share!