A Garden-Fresh Bruschetta Perfect for Heirloom Tomatoes

Reader Contribution by Taylor Goggin
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If tomatoes are in season near you, you might have just struck culinary gold. Tomatoes are a versatile fruit we can transform and use in an abundance of ways.

Tomatoes are also the foundation of Italian gastronomy. I’ve grown a new-found appreciation towards this culture’s culinary cuisine. Italian food really embodies the phrase “less is more” when it comes to cooking. Focusing on dishes with few ingredients and those being top quality.

“Bruschetta” is a traditional dish, with a tomato base, and is eaten as an appetizer. It’s simple, vibrant, fresh, and exploding with flavor.

Various tomato varieties are available all year round. Harvest a few handfuls if your plant is fruiting or purchase them at your local farmers market. Remember fresh is the best! 


  • 2 garlic cloves
  • 1/4 cup Extra Virgin Olive Oil
  • Tomatoes
  • 1 Tablespoon balsamic vinegar
  • Pinch of salt & pepper
  • Chopped fresh basil
  • 1 loaf of bread


  1. Heat olive oil on skillet, mince garlic, and sauté on low until golden
  2. Place in a bowl and let cool
  3. Chop tomatoes and basil then add to bowl with garlic
  4. Mix in olive oil, balsamic, salt and pepper
  5. Toss mixture well
  6. Serve over toasted bread


This recipe is a real crowd pleaser, a fresh success. Remember using high quality ingredients makes the simplicity of these flavors really shine through. Try to opt for a fresh Italian, ciabatta, or sourdough loaf. Grill or toast to perfection and top with your freshly made bruschetta. Bon appetite from my garden to yours!

Taylor Goggin is tropical gardener in Florida who gained her skills in cooperative agriculture while work-trading with a World-Wide Opportunities on Organic Farms (WWOOF) program on the Hawaiian Islands. She now grows papaya, banana, avocado, fig, tomatoes, and medicinal herbs to make into inventive plant-based recipes. Connect with Taylor on Instagram, and read all of her MOTHER EARTH NEWS posts here.

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