Heirloom Tomato and Grape Bruschetta Recipe

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I wanted to try something new with bruschetta, so I added red grapes, pistachios, Gorgonzola cheese and French herbs. The little appetizers go over well any time of year.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 36 servings


  • 1/2 cup pistachios
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large heirloom tomatoes, chopped
  • 1 cup seedless red grapes, halved
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon salt
  • 36 slices French bread baguette (1/4 inch thick)


  1. Place pistachios in a food processor; cover and process until chopped. Add the cream cheese, Gorgonzola and pepper flakes. Cover and process until blended; set aside.
  2. In a large bowl, combine tomatoes and grapes. In another bowl, combine the oil, vinegar, herbes de Provence and salt. Pour over tomato mixture; toss to coat.
  3. Place baguette slices on a baking sheet. Broil 3-4 inches from the heat for 1-2 minutes or until toasted. Spread each with cheese mixture. Broil 2-3 minutes longer or until cheese is melted. Top with tomato mixture. Yield: 3 dozen.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Heirloom Tomato and Grape Bruschetta in Taste of Home Christmas Annual Annual 2013, p110

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