Baby Heirloom Tomato Bruschetta
This Baby Heirloom Tomato Bruschetta by Chef Tom Fraker is a perfect appetizer filled with seasonal heirloom tomatoes, mozzarella, pesto, and fresh basil.
Olive Oil Spray
Melissa’s Italian Seasoning Spice Grinder
Fresh Mozzarella Cheese
Melissa’s Italian Style Basil Pesto
Red wine vinegar
1 (10 oz.)
Melissa’s Baby Heirloom Tomatoes
fresh basil leaves
cut into ribbons
Preheat the oven to 350ºF.
Spray the bread slices with the olive oil and season them with the grinder. Place in the oven and bake until toasted, about 6-8 minutes.
To assemble, place a cheese slice on each toasted bread. Set aside.
In a bowl, whisk together the pesto and red wine vinegar. Add the tomatoes and gently toss.
Place the tomatoes on the cheese-topped toasts, garnish with the basil ribbons and serve.