Bruschetta on a wooden cutting board with shaved Parmesan cheese and fresh basil

Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta is always a favorite and super simple to make. This appetizer or light lunch captures the essence of summer.
Course Appetizer, Lunch
Cuisine American, Southern
Keyword bruschetta recipe, heirloom tomato bruschetta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 209kcal
Author Jessica Robinson


  • 4-5 large heirloom tomatoes or 24 cherry tomatoes diced
  • 1/4 cup roasted red peppers, chopped
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • fresh basil, to taste julienned
  • 1 baguette cut into 1/2-inch slices
  • freshly grated or shaved Parmigiano-Reggiano cheese


  • In a medium bowl, toss the tomatoes, peppers, onion, garlic, and basil with olive oil, honey, and vinegar. Season with salt and pepper. Set aside.
  • Drizzle olive oil into a large cast iron skillet over medium to high heat, toast the baguette slices for a few minutes on each side. Drizzle more olive oil if needed as the bread toasts.
  • Remove the toasted bread from the skillet and top with bruschetta mixture. Top with Parmigiano-Reggiano and enjoy.


Calories: 209kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 339mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 5.5mg | Calcium: 42mg | Iron: 1.4mg