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Heirloom Tomato and Grape Bruschetta

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
    3 dozen


  • 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)


  • 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.
  • 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.
  • 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.
Editor's Note
Look for herbes de Provence in the spice aisle.
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