Rustic Bruchetta with Heirloom Tomatoes

6 c. tomatoes (mixture of pear, grape and cherry tomatoes
3/4 c. Robust Extra Virgin Olive Oil
1/4 c. Traditional Balsamic Vinegar
1 c. chopped scallions
1 c. fresh basil (thinly sliced)
1 clove garlic minced
3 loaves Ciabatta bread sliced in half (horizontally) or Bordalaise Bread
1/2 c. Basil Olive Oil


Mix together first 6 ingredients and marinate for 2 hours at room temperature. Brush bread with Basil Olive Oil and broil in oven until edges are golden brown. Remove from oven and slice in 2 inches slices. Plate tomatoes in the middle of a platter and surround with sliced bread.

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