Heirloom Bruschetta

Heirloom tomatoes are a not only beautiful to look at, but full of flavor that can elevate any dish. I love to add them to any vegetarian-style dish for not only the added flavor, but they also keep me full without the excess calories. This recipe is perfect for any lunch spread or small get together.

Check out these other delicious Vegetarian recipes.

Serves 4-6


ciabatta baguette
extra virgin olive oil
3 garlic cloves, chopped
1/4 cup pine nuts
4 cups fresh kale, washed and coarsely chopped
4 cups fresh spring mix, washed
4-5 heirloom tomatoes, washed and diced
3 fresh basil leaves, chopped
1 large lemon, juice
2 tbsp kosher salt
1 tsp black pepper



Wash tomatoes and dice. Place in medium-sized bowl.

Chop basil and place in bowl with tomatoes.

Add in 1 tbsp salt and 1 tsp pepper. Gently toss ingredients together. Set to the side.

Heat over to 425°. Line baking sheet with foil.

Place sliced ciabatta on sheet. Lightly drizzle each slice with olive oil.

Flip each ciabatta over, and lightly drizzle each slice with olive oil.

Place in oven and cook for 8-10 minutes or until slightly golden. Remove and place on large serving dish.

While ciabatta toasts, heat 2 tbsp olive oil in a large pan under medium-high heat.

Add in garlic and pine nuts. Let sauté for about 90 seconds.

Mix in kale and spring mix and lower heat to medium.

Let greens wilt for about 2-4 minutes. Then gently mix in tomatoes, lemon juice, and remaining salt.

Allow to simmer for another 2 minutes.

Remove from heat and scoop in serving bowl.

Scoop about 1 tbsp of heirloom mix on each ciabatta slice to pre-serve. Or allow guests to serve themselves.


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s