Heirloom Tomato Bruschetta with Basil

In the early days of writing this blog, I shared a recipe for traditional tomato bruschetta.  It’s a family favorite during heirloom tomato season here at 1840 Farm.  On days that we come back to the kitchen with pounds of freshly picked tomatoes, this is what’s for dinner.

When the day is long and I’m tired from a full day’s work on the farm, I make a simpler, more rustic version of bruschetta.  I don’t slice the bread and toast it in the oven.  Instead, I place the whole loaf in a 400 degree oven for about 10 minutes to warm it slightly and freshen the crust.

As the bread is warming, I prepare a lovely warm bruschetta topping.  By the time the bread is warm, the topping is ready and we can start enjoying that delicious combination of earthy heirloom tomatoes, bright basil, and a great loaf of bread.

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