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Before the summer ends, celebrate the season with this super quick and easy Heirloom Tomato Bruschetta. Slice four ripe heirloom tomatoes, and place them on top of French bread slices and fresh mozzarella slices to make this beautiful appetizer.
Y’all. Football season officially kicks off this week, and I cannot even contain my excitement because football season is one of my favorite seasons of the year… and because I’m officially bringing back Tailgate Thursday.
This time around, it’ll be a little different because we are not tailgating every week, but y’all had better believe we will be making up awesome tailgate food to munch on as we watch our Tigers on the television.
However, we are tailgating this weekend, as the Tigers are coming up to Dallas to play against TCU’s Horned Frogs in the 2013 Cowboys Classic. We’re pretty pumped about it. After all, it’ll be our first game since we moved to Texas, and I know it’s going to be a great time since we have family and friends coming in for it.
So… Heirloom Tomato Bruschetta.
The name alone implies it’s not a normal recipe you’d find at a traditional tailgate, and I’m OK with that. I’m sharing it with y’all today because it’s something that can be easily prepped beforehand, then pulled together once you and your crew have gotten the grill started and the party set up. In fact, the only work this recipe calls for on location is the bread should be toasted on the grill. And you can keep the other components of the recipe chilling in the cooler until the time is right.
Once you warm up the bread, all you do is place the pre-cut slices of mozzarella, tomato and basil on top of the bread, then drizzle with both olive oil and balsamic vinegar. Top the bruschetta off with a sprinkle of both salt and freshly ground pepper, and you’ve got an awesome appetizer for your party without having to do much work at all! Bonus points for including some vegetables into the mix at your tailgate, as I find these are sometimes hard to come by. (Just me?)
Here’s how you make it:
Heirloom Tomato Bruschetta
- 1 loaf French bread , sliced
- 4 heirloom tomatoes , sliced
- 10 fresh basil leaves , torn
- 8 oz . buffalo mozzarella ball , sliced (Ours was smoked!)
- Salt and pepper , to taste
- Extra virgin olive oil and good balsamic vinegar , to taste
- Lightly brush the bread with a little olive oil.
- On the grill, toast the pieces of bread for 5 minutes.
- When the bread is toasty, layer with the cheese, tomatoes and basil.
- Top each slice with a drizzle of olive oil and balsamic vinegar, then add a little salt and pepper.
- Enjoy immediately!