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Heirloom Tomato Bruschetta Board
A spectacular sharing board of grilled sourdough rubbed with garlic and topped with three different heirloom tomato preparations — a fresh herb mix, a roasted garlic version, and a balsamic-glazed style. Serves as a communal appetizer or summer lunch centerpiece. The tomatoes do all the work.
Heirloom Tomato is usually ready May to June. More heirloom tomato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs mixed heirloom tomatoes, various colors and sizes
- 1 loaf sourdough bread, sliced 3/4-inch thickAny crusty bread
- 4 cloves garlic, 2 whole for rubbing, 2 roasted
- 6 tbsp olive oil, divided
- ½ cup fresh basil, torn
- 2 tbsp balsamic glaze
- 1 tsp flaky sea salt
- 1 tbsp red wine vinegar
- 1 tbsp fresh thyme, leaves only (optional)
Contains: cereals gluten, sulphites.
Method
- Dice 1 lb heirloom tomatoes. Toss with 1 tbsp olive oil, basil, red wine vinegar, and salt. This is the classic fresh bruschetta topping. Set aside.About 5 min
- Halve remaining tomatoes. Toss with olive oil and salt. Roast at 400°F for 12 to 15 minutes until beginning to collapse and caramelize. Mash roasted garlic into them.About 15 min
- Grill or broil bread slices for 2 minutes per side until charred and crisp. Rub one side with a raw garlic clove while still hot.About 8 min
- Arrange grilled bread on a large board. Spoon fresh tomato mix over some, roasted tomatoes over others.About 3 min
- Drizzle balsamic glaze over a portion of the board. Finish the whole board with remaining olive oil, flaky salt, and fresh thyme.About 2 min
Tips
- Rub the raw garlic clove on the hot toast firmly — the bread acts as a grater and the flavor is incomparably fresh
- Salting the fresh tomato mix 10 minutes ahead concentrates flavor and drains excess liquid
- A range of heirloom colors makes the board visually spectacular
Ring the changes
- Add a third topping: thin-sliced heirloom tomatoes with goat cheese and honey
- Rub toasts with a halved ripe tomato before garlic for extra tomato flavor in the bread itself
Keeping it
Assemble just before serving. Toppings keep separately for 2 days. Grilled bread becomes chewy when stored.
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