HEPP'S Heirloom Tomato Bruschetta

February 23, 2013

heirloom tomato- oscar


  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • fresh ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves
  • HEPP'S Black Lava sea salt


  1. Preheat grill or broiler to high. Combine tomatoes, oil, and  1 teaspoon of pepper or to taste in a large bowl.
  2. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).
  3. Finish with HEPP'S Black Lava sea salt.  Sprinkle the salt to taste over the baguettes

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