Heirloom Tomato Bruschetta and a Florence Travel Guide
Heirloom Tomato Bruschetta is a summery appetizer that is perfectly tasty, beautiful, and simple to put together. Naturally vegan, it’s made with meaty heirlooms tossed with sweet basil and piled on rustic grilled bread. This Italian classic is love at first bite! Florence travel guide included!
Florence, Italy has been on my bucket list for ages, and I was finally able to travel there! It all started when a food photography friend invited me to a creative women’s retreat in a historic villa just beyond the bustle of the city. What luck! I packed my carry-on, a small camera bag, a generous stash of peanut butter, and flew across the globe.
If you’ve ever been to Italy, you know that they take their food *very* seriously. So, I took this opportunity to choose a few dishes to get to know intimately while I was there. My research comprised of gathering techniques and stories from locals and sampling as much Italian food as possible. The life of a food blogger is strenuous! (lol) One recipe rose to the top of the list for its pure flavor, simplicity, and damn deliciousness. And that was Heirloom Tomato Bruschetta. This Italian favorite showcases how a few simple ingredients can be transformed into culinary magic. It also happens to be naturally vegan!
I’m SO excited to share this bonkers delicious recipe with you and a few highlights from my trip. In fact, I’ve included a Florence Travel Guide which you can read below in this post!
What is bruschetta?
Bruschetta, pronounced broo-skeh-tuh, is an Italian starter dish made from grilling Tuscan bread slices, brushed with olive oil, then rubbed with raw garlic, and sprinkled with salt. It literally means “to roast over coals”. Chopped tomatoes and basil are the most common toppings but beans and Tuscan kale are a winter favorite.
Ingredients
The ingredient list is short, making each one important. Good bruschetta comes from good ingredients so let’s take a look at what you need to gather and why.
Tuscan bread- Traditional Tuscan bread is unsalted. Crazy I know!!! It creates a lighter crust and chewier texture that lets the flavors of the meal do the talking. It’s also just the right size for slicing and loading the top with tomatoes. Because the bread is unsalted, we salt it before grilling/roasting. If you can’t find Tuscan bread, choose a rustic loaf that isn’t riddles with holes (like sour dough) because the tomatoes will fall through them.
Extra Virgin Olive Oil (EVOO)- A staple in the Italian diet, a good quality olive oil will add richness and complexity to any dish. There are many flavor notes to choose from; fruity, spicy, buttery, nutty, and even bitter. For bruschetta, choose one which tastes like fresh herbs and fruit. This is also the most common and easiest to find. If the bottle is dark (not clear glass), says “extra virgin” and was bottled within the last 18 months, you should be good to go.
Heirloom tomatoes- The holy grail of meaty tomatoes, heirlooms are famous for their low acidity and juiciness. To keep them from getting soupy, hold off on salting until just before serving. Then sprinkle salt only on the top. If heirlooms are unavailable, choose roma or vine ripened tomatoes instead.
Basil- Sweet basil is the type to look for. It tastes different than Thai basil which is somewhat spicy. It’s sweet flavor compliments tomato-based dishes and helps cut the acidity.
Garlic- Rubbing oily roasted bread with the cut side of a garlic clove imparts pure flavor that’s unbeatable. Please don’t be tempted to skip this step!
Flaky salt- Kosher salt or flaky sea salt brings out the flavor in the bread and tomatoes without tasting overly salty. Sprinkle salt on your bread slices before roasting/grilling and then finish the dish with another sprinkle on top.
Aged balsamic vinegar- A drizzle of aged balsamic vinegar takes bruschetta to the next level. It perfectly balances the acidity of the tomatoes with a touch of sweetness. Check the label to see that grape must is the first ingredient. This is the kind you want. If wine vinegar is listed first, it will taste watery and overly acidic. Aged balsamic vinegar is a bit pricy but worth the splurge.
Why this recipe works
Tuscan bread or a rustic Italian loaf is the base-
The texture of bread plays a key role in bruschetta. You want it to be just crisp enough to hold up to juicy tomatoes but not so thick and crispy that it explodes when you bite it, and all the tomatoes fall in your lap. Tuscan bread is up to the challenge. It’s the right shape for slicing, sturdy enough to hold a pile of tomatoes, and easy to grill to perfection.
Medium-ripe tomatoes-
Give those tomatoes a gentle squeeze before buying. Are they firm and barely tender, but not rock-hard? Perfect! These are medium-ripe tomatoes and will stay firm and juicy even after dicing. Are they so soft that your fingers leave a dent? Hard pass. Those tomatoes are overripe and will turn to mush as you de-seed and dice them.
The tomatoes are left unsalted to keep them from getting soupy-
It takes a leap of faith to hold off on salting, but I promise this is key. Salt draws the liquid out of the tomatoes making them soupy instead of juicy. Soggy tomatoes make for soggy bread. So, to avoid this tragedy, we sprinkle salt directly on the bread before roasting and then sprinkle more salt on top of the finished dish just before serving. The bonus: you can prepare the tomato topping ahead of time and it will stay perfectly fresh!
Uses a generous amount of sweet basil-
We all know tomatoes and basil are a match made in heaven. Hello margherita pizza! Sweet basil tempers the acidity in the heirloom tomatoes for perfect flavor balance.
Finished with aged balsamic vinegar and flakey sea salt-
Aged balsamic vinegar is thick and sweet, with just the right amount of tang. Drizzled on top of bruschetta, it brings all the Italian flavors together. Choose balsamic vinegar where grape must is the first ingredient. Also, we are not salting the tomatoes ahead of time to keep them from getting soggy, so finishing with flakey salt or kosher salt is key to bringing out their flavor.
Can bruschetta be made gluten-free?
Yesss! To make this recipe gluten-free, simply use your favorite gluten-free Italian bread.
Here’s everything you need to make this recipe
Ingredients /8-10 servings
8-10 slices of Tuscan bread or rustic Italian bread cut into ½” slices
Kosher salt or flakey sea salt for toasting the bread plus more to finish
4 cups (2 lbs./ 907 g) of medium ripe heirloom tomatoes, deseeded and small diced (a variety of colors looks pretty)
4-5 tablespoons of good quality extra virgin olive oil, divided
½ cup (10 g) of basil leaves, sliced into thin ribbons (chiffonade)
1 garlic clove, peeled and cut in half
Aged balsamic vinegar for drizzling
Ground black pepper to finish
How to make bruschetta
1.Preheat your oven to 400°F / 204°C. Have a rimmed baking sheet ready.
2. Toast the bread- Brush each slice on both sides with 1-2 tablespoons of olive oil. Then sprinkle the top side with salt. Keep in mind we aren’t salting the tomatoes directly to keep them from getting soupy, so a little extra is okay. Toast at 400°F / 204°C for 10 minutes, flipping halfway through.
3. Prepare your tomatoes- While the bread is toasting, cut the tomatoes in half and use a spoon to dig out all the seeds. Heirloom tomatoes are extra meaty, so you’ll uncover additional pockets of seedy globs as you slice them. Scoop those out as well. Then dice them into small pieces and pile them into a bowl.
4. Cut the basil in a chiffonade- Neatly stack several leaves on top of each other. Then roll them up tightly into a little log. Working from one end to the other, thinly slice the leaves into 1/8” ribbons.
5. Combine the tomatoes, olive oil, and basil- Pour 3 tablespoons of olive oil over the tomatoes and toss to coat. Then add the basil and toss again.
6. Rub the bread with garlic- Once the bread is out of the oven and at a reasonable temperature to handle, rub to the top of each slice with the cut side of a clove of garlic.
7. Top the bruschetta with the tomato mixture- Arrange the toasted bread on a serving platter and spoon the tomato mixture on top of each slice.
8. Finish with balsamic vinegar, salt, and pepper- Drizzle the tops with aged balsamic vinegar and finish with a sprinkle of salt and freshly ground black pepper. Serve straight away.
Florence Travel Guide
Before my recent creative retreat at Valdirose in May, I was able to spend 4 full days as a solo traveler getting to know beautiful Florence. What struck me most was how easy it is to get around on foot and how condensed the historical sites are. Florence is *very* traveler friendly and well worth adding to your destination bucket list. Here’s my trip in a nutshell plus a few things I learned along the way!
Ponte Vecchio Market on the Arno River
Where I stayed:
Plaza Hotel Lucchesi- This 4-star hotel is situated right on the banks of the Arno River, just outside the hustle and bustle of the city center but only a 10-minute walk to the Palazzo Vecchio. I was able to get a single room which was a fraction of the cost of a double. My favorite feature of this hotel is the gorgeous sweeping view of the city from the rooftop restaurant.
Favorite gelato shop:
Venchi Chocolate and Gelato - Conveniently situated right in the city center, Venchi has two sides to the shop. One side is gelato, the other side is chocolate. What’s not to love? They have a full menu of vegan options and their chocolate gelato was outrageously delicious!
Best bruschetta:
Tartufi Nacci in Mercato Central (Central Market)- This stall is located upstairs with all the prepared foods. They have many different types of exquisitely topped bread to choose from. The tomato basil bruschetta comes with a generous shaving of white truffles! Three slices were 15 euros and a full meal. Central Market is a 10-minute walk from the Duomo and a must-see for foodies.
Currency used:
Italy is part of the European Union and uses the Euro as its currency. The US dollar is quite strong now and is nearly a 1 to 1 conversion. (At the time of my trip, 1 Euro equaled 1.10 US dollars)
Santa Maria del Fiore (Duomo) with view of the Bell Tower
Must see list:
Santa Maria del Fiore, also known as the Duomo Cathedral.
The structure is massive, unimaginably gorgeous, and a must-see. There are 4 parts to the Duomo: The cathedral, the dome (which has 463 steps to the top), the Bell Tower (which you can also climb) the Opera del Duomo Museum (in a separate building across from the dome), and the Baptistry of Saint John (directly across from the cathedral). Click here to visit their website.
Accademia Gallery
This is where Michelangelo’s masterpiece sculpture, David, resides. A copy of the David stands just outside the Palazzo Vecchio. But, to fully appreciate its grandeur, you need to meet the original. Click here to visit their website.
Palazzo Vecchio
This is the town hall of Florence in the Piazza della Signoria. It’s smack dab in the middle of all the sites and a great place to kick off your adventure. Definitely book a tour and explore the inside. Click here to visit their website.
Uffizi Gallery
Home of Botticelli’s Birth of Venus, this prominent art museum is world-famous for its outstanding collection of ancient sculptures and paintings. Save 3-4 hours (it’s huge!) for admiring the main works at a leisurely pace. Click here to visit their website.
Boboli Gardens
Essentially the backyard of the Pitti Palace, these gardens represent the first and most important examples of Italian gardens. They are expansive, lush, and green. You will be inspired to wander and get happily lost. Click here to visit their website.
A copy of the David in Piazza della Signoria
Florence Travel Tips
The planner in me loves to organize trips to fit a variety of activities from sightseeing, dining, shopping, and saving a little time to wander and explore. I also like to be comfortable and feel like I’m getting the most out of my trip without being overwhelmed. These 5 tips are my best advice for a smooth and memorable journey.
Reserve tours in advance. Florence is crowded. You will save *lots* of time waiting in long queues by booking tours at least 2 weeks before your trip. A guide is also a wealth of information. I learned so much, it was like taking a mini art history course! The bonus is that they will happily answer other questions and take your picture too. Viator, a tour guide division of Trip Advisor, is a good place to start.
Pace yourself. Easier said than done, focusing on 2-3 attractions per day lets the beauty of the city sink in without overwhelm. I recommend starting with a walking tour to get an overview, and then dive into your must-see list.
Wear comfortable walking shoes. I can’t overemphasize the importance of this. The city is compact and totally accessible on foot. Which means, you will walk everywhere. In fact, it’s literally faster to walk than take a cab! All the streets and sidewalks are cobblestone, uneven, and a bit tiring to tread. So, stash cute shoes in your carry bag, if want to elevate a dinner outfit.
Learn 4 Italian words. Greeting a shop owner or waiter with a friendly Buongiorno” (Good day) or Buonasera” (Good evening) before diving into English, sets a tone of respect and appreciation. Then end with a cheerful Grazie (thank you). Ciao (hi and goodbye) is used informally among friends and can be appropriate too.
Bring some Euro in small bills or coins. Tipping is done by cash and can’t be added to a bill. So, if you would like to leave a little something behind, have some spare change or notes handy. Click here for a complete guide to tipping in Italy.
Serving vegan breakfast cake at Valdirose
Visiting Florence felt like closing a circle. I’ve been in love with and making Italian food for ages. I also have a bachelor’s degree in art with a minor in art history! So, wandering the streets where Michelangelo played as a child and eating the same foods as Renaissance artists connected all the dots. If you can’t hop on a plane and visit Italy, the next best thing is enjoying the cuisine!
Here’s a roundup of community favorites that taste like a trip to Little Italy.
Vegan Heirloom Tomato Tart with Basil Cashew Cream
Thanks so much for reading my little guide and until next time,
Ciao!
X,o,
Carol
Heirloom Tomato Bruschetta
Ingredients
Instructions
- Preheat your oven to 400°F / 204°C. Have a rimmed baking sheet ready.
- Toast the bread- Brush each slice on both sides with 1-2 tablespoons of olive oil. Then sprinkle the top side with salt. Keep in mind we aren’t salting the tomatoes directly to keep them from getting soupy, so a little extra is okay. Toast at 400°F / 204°C for 10 minutes, flipping halfway through.
- Prepare your tomatoes- While the bread is toasting, cut the tomatoes in half and use a spoon to dig out all the seeds. Heirloom tomatoes are extra meaty, so you’ll uncover additional pockets of seedy globs as you slice them. Scoop those out as well. Then dice them into small pieces and pile them into a bowl.
- Cut the basil in a chiffonade- Neatly stack several leaves on top of each other. Then roll them up tightly into a little log. Working from one end to the other, thinly slice the leaves into 1/8” ribbons.
- Combine the tomatoes, olive oil, and basil- Pour 3 tablespoons of olive oil over the tomatoes and toss to coat. Then add the basil and toss again.
- Rub the bread with garlic- Once the bread is out of the oven and at a reasonable temperature to handle, rub to the top of each slice with the cut side of a clove of garlic.
- Top the bruschetta with the tomato mixture- Arrange the toasted bread on a serving platter and spoon the tomato mixture on top of each slice.
- Finish with balsamic vinegar, salt, and pepper- Drizzle the tops with aged balsamic vinegar and finish with a sprinkle of salt and freshly ground black pepper. Serve straight away.
Notes
For step-by-step instructions and photos, plus a Florence Travel Guide, see blog post!
Nutrition Facts
Calories
169.03Fat (grams)
12.78 gSat. Fat (grams)
4.35 gCarbs (grams)
12.13 gFiber (grams)
1.38 gNet carbs
10.74 gSugar (grams)
7.37 gProtein (grams)
2.05 gSodium (milligrams)
89.74 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
