This heirloom tomato bruschetta with zucchini pesto celebrates peak-season produce at its best. Juicy tomatoes, crisp bread, and a vibrant zucchini pesto come together in a dish that feels light, generous, and full of color. Simple to assemble and bursting with flavor, it’s perfect as a starter, a snack, or an easy addition to any summer table.
Ingredients:
- 5 small Heirloom Tomato
- Olive baguette
- 4 Garlic cloves
- 8 Basil leaves
- 1 Lemon juiced
- 3 Tbsp Extra Virgin Olive Oil
- Salt & pepper
- ½ cup Castelvetrano olives
- ⅓ jar sauc.d Zucchini Pesto
- Micro basil to garnish
Recipe:
- Cut tomatoes into large slices. Wash out seeds, pat dry. Dice tomatoes.
- In a bowl, add diced tomatoes, garlic, basil, lemon, olive oil, salt and pepper.
- Mix.
- Toast baguette at 375 for 9 minutes or until golden.
- Spread your Zucchini Pesto on each slice of baguette.
- Top with bruschetta and olive slices.
- Finish with micro basil and a touch of olive oil.
Enjoy!