The epitome of summer flavors, our Classic Heirloom Tomato Bruschetta is bursting with vibrant colors and robust flavors of sun-ripened heirloom tomatoes. This recipe celebrates the best of nature’s bounty. Each bite delivers a harmonious blend of juicy heirloom tomatoes, fresh basil, and a touch of garlic atop a crusty slice of bread. Elevating this culinary masterpiece is our Clif Family Organic Extra Virgin Olive Oil. Prepare to savor the essence of summer in this dish. You can also add fresh mozzarella or burrata to add a bit more complexity of flavor and texture.
Classic Heirloom Tomato Bruschetta
Recipe by Executive Chef John McConnell
2 lbs. ripe Roma tomatoes or Heirlooms, diced into ½” cubes
8 to 10 garlic cloves, peeled
1 cup Italian basil, coarse chiffonade or thinly sliced
2 Tbsp. salt
2 Tbsp. Aceto Balsamico di Modena (IGP Balsamic Vinegar)
1 Sourdough baguette
Small block of Parmesan Reggiano, to grate
Preheat oven to 300° F
Slice the baguette on a 45-degree bias into ½” pieces. Drizzle and brush each side of the sliced baguette with olive oil and transfer to a sheet tray with a wire rack. Bake until bread is dry, crusty and light golden brown (about 30-40 minutes). Remove from oven. While still warm, rub garlic cloves over the crunchy tops of each slice of bread. (About half a clove per toast).
While bread is toasting, add diced tomatoes to a mixing bowl and add chiffonade basil, balsamic vinegar and olive oil and mix gently.
Generously spoon some of the tomato mixture onto each piece of toast to cover. Using a Microplane or fine grater, grate Parmesan Reggiano over the top as desired.