Heirloom Bruschetta

By Suzanne Wright • Photography by Brian W. McDonald

2 cups diced heirloom tomatoes
1/3 cup diced mild onion
1/3 cup diced bell pepper
2 tablespoons chopped green olives
4 cloves garlic, minced
3 teaspoons sugar
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, additional to brush bread
Few cracks black pepper
1/4 cup chopped fresh basil leaves
1 French baguette or bread of choice


     Preheat oven to 400°F. In a bowl, combine tomatoes, onion, bell pepper, olives, garlic, sugar, balsamic vinegar, extra-virgin olive oil and black pepper. Add basil, gently tossing to combine. Taste; add additional salt and pepper, if needed. Cover and chill. Cut baguette into half-inch slices; place on a baking sheet. Brush tops of slices with olive oil. Place in oven for 8 to 10 minutes, or until just lightly toasted. Remove from oven. Top each slice with about 1 tablespoon of tomato mixture. Serves 6 to 8.