Rainbow Tomato Bruschetta Recipe

  • 1 (3/4 pound) seeded baguette
  • 2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves
  • Salt and pepper
  1. Cut seeded baguette diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450 degrees F regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.
  2. Rinse and core tomatoes. For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle extra-virgin olive oil evenly over tomatoes; sprinkle with chopped fresh herbs. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.