Heirloom Tomato Bruschetta


  • 2 Pints Heirloom Cherry Tomatoes
  • ½ Medium Red Onion, Chopped Fine
  • 4 T Olive Oil
  • 1 T Garlic, Minced
  • 1 T Balsamic Vinegar
  • 12 Leaves Fresh Basil, Chiffonade
  • 1 T Salt
  • 1 T Pepper
  • Fresh Baguette


  1. Cut the tomatoes in half and place in a large mixing bowl.
  2. Mix in the olive oil, onion, and garlic.
  3. Continue stirring the mixture, gradually incorporating the salt and pepper.
  4. Add the basil and fold the mixture.
  5. Slice your bread into one inch slices, coat with olive oil on each side.
  6. With your grill on medium heat, toast both sides of the bread.
  7. Using your Outset Verde Flex Griddle Spatula, slide the bread off the grill and onto a cooling plate.
  8. Top the bread with your bruschetta and enjoy!