These heirloom tomato bruschetta are absolutely fabulous. Whether you serve them to guests at a cocktail party or eat them for breakfast on a Sunday morning, they are mouth-wateringly delicious. The fresh heirloom tomatoes not only look beautiful but are also juicy and sweet. They pair perfectly with the crunchy toasted baguette, the slightly spicy wholegrain mustard and the crispy fried sage.
This recipe was inspired by our trip to the Macedon Ranges in Victoria. We visited our friend’s place and were lucky enough to pick up a whole bunch of tomatoes alongside other fresh produce. If you’d like to see our haul, check out my Instagram post where I shared a few photos of the day.
All in all, you only need 8 ingredients and 10 minutes of your time. You can fry the sage in the fry pan with extra virgin olive oil and vegan butter while the sliced baguette is toasting in the oven. Then you simply spread a little mustard onto the baguette and place 1-2 slices of tomato on top. Last but not least, the bruschetta is garnished with a fried sage leaf, a sprinkle of salt and some freshly cracked pepper.
If you’re looking for more delicious tomato-based dishes, make sure to also check out these recipes:
I hope you enjoy making and eating these heirloom tomato bruschetta. If you have any questions, check out the FAQ below or ask me in the comments. Also, don’t forget to share your re-creations with me on Instagram. I’d love to hear from you!
Heirloom Tomato Bruschetta with Fried Sage
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- 1 baguette
- 1 tbsp extra virgin olive oil
- 500 g heirloom tomatoes
- 3 tsp wholegrain mustard
- salt flakes
- 12 fresh sage leaves
- 1 tsp extra virgin olive oil
- 5 g vegan butter (or sub with 1tsp olive oil)
- Preheat the oven to 180°C.
- Cut the baguette into 12 slices and drizzle olive oil on each of the slices.
- Toast the baguette slices for about 4 minutes at 180°C.
- Heat up a fry pan and add 1tsp extra virgin olive oil and 5g vegan butter. Once hot, add the sage leaves and fry them until crispy (about 3 minutes, turning half way). Then, take the sage out of the fry pan and place it onto a paper towel to dab off the oil.
- In the meantime, slice the tomatoes into 0.5cm thick slices.
- Once the sliced baguette is toasted, place it onto a serving plate and thinly spread wholegrain mustard across each slice.
- Add the tomato slices on top and season them with salt flakes and pepper.
- To serve, add a fried sage leaf on each bruschetta. Enjoy!
I think that baguette is the best type of bread for bruschetta however you can also use ciabatta or any good quality sourdough with a good crust.
I’d recommend you make the bruschetta as close to the time of consumption as possible. Otherwise the toasted baguette is going to get soggy and the tomato will dry out.
Yes, you can grill the bread for a smoky flavour and charred texture. Brush both sides of the bread slices with olive oil and grill over medium heat for 1-2 minutes per side, until grill marks appear and the bread is crispy.
Tomato bruschetta pairs well with a variety of dishes. If you’re serving the bruschetta as an entrée then you could serve a delicious pasta as a main and a Italian-themed dessert to finish. However, if you serve the bruschetta at a cocktail party then you might want to pair it with a Mediterranean mezze platter with hummus, olives and fresh or grilled vegetables.
Unfortunately, bruschetta doesn’t store well. Luckily the bruschetta is so delicious that you most likely won’t have any leftovers to worry about.