< Return to Seasonal Recipes

Heirloom Bruschetta with Grilled Crostini


½ French baguette
¼ cup olive oil
1 clove raw garlic, cut in half
2 pounds assorted heirloom tomatoes (preferably a mix of colors), diced
2 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
2 tablespoons fresh basil leaves, chiffonade cut
Balsamic vinegar for drizzling


  1. Cut the baguette in half length-wise and brush generously with olive oil. Place cut side down on a hot grill.
  2. Cook until marked and lightly toasted.
  3. As soon as the bread comes off the grill, rub with the cut side of the raw garlic.
  4. Combine tomatoes, garlic, 2 tablespoons oil, and salt & pepper to taste.
  5. Spoon tomato mixture over toasted bread.
  6. Add basil and drizzle over the top with balsamic vinegar.