Heirloom Tomato Bruschetta
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Now that people are settled into fall and the last of the late-summer vacationers have returned home, dinner parties are flaring up again and will last through the New Year. In October, heirloom tomatoes are still available at local markets and grocery stores alike, so buy them in bulk and whip up a bowl of this delicious and light bruschetta. This is sure to be a crowd pleaser and if you wind up with leftovers, come back Friday for a great way to use them.

Serves 12.

What you’ll need:
2 cups yellow grape tomatoes, quartered
2 cups red grape tomatoes, quartered
12 small mozzarella balls, quartered
18 kalamata olives, diced
Parsley, finely chopped
Red pepper flakes
Olive oil
Balsamic vinegar

Directions:
In a large serving bowl, toss the tomatoes, cheese, and olives. Drizzle in some olive oil and balsamic vinegar. Mix with a spoon, add red pepper flakes to taste, and garnish with the parsley.

Serve with pita chips or crostini bread.

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