Heirloom Tomato Bruschetta

Photography By Adam Derstine | June 01, 2013


Slice and grill or toast the bread. Rub the garlic clove gently over the grilled bread. Lay tomato wedges on the top. Drizzle with the olive oil. Squeeze the lemons over the slices of bread and tomatoes. Tear the basil and sprinkle on top. Season with salt and pepper. Serve the cheese whole or torn into pieces on the platter with the bread and tomatoes.

Recipe Courtesy of Venturi Pizzeria


  • 1 country loaf, sliced 3/4-inch thick
  • 1 garlic clove, cut in half
  • 1 1/2 pounds mixed heirloom tomatoes, sliced into wedges
  • Extra-virgin olive oil
  • 1 lemon
  • 1 bunch basil
  • Sea salt
  • Pepper
  • 1 ball fior di latte (fresh cow’s milk mozzarella) at room temperature
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