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Heirloom Cherry Tomato and Roasted Beef Bruschetta

fresh mozzarella cheese, arugula, grilled garlic ciabatta bread


• 1 cup heirloom cherry tomato sauce
• 1- 8 oz ball fresh mozzarella cheese
• 1 bunch arugula, cleaned and dried
• 6 slices ciabatta bread
• 6 ounces roast beef ( we prefer tri tip or for a special occasion, tenderloin, preferably rare), sliced thin
• garlic butter
• sea salt and fresh ground pepper
• extra virgin olive oil

Slice fresh mozzarella into six slices, and then cut in half. Spread garlic butter onto ciabatta bread and grill or broil bread, turning as it browns until bread begins to brown on edges. Spoon some of cherry tomato sauce on garlic bread, top with 2 halves of the sliced fresh mozzarella cheese, arugula and roasted beef. Finish with sea salt and fresh ground pepper and a drizzle of extra virgin olive oil.

Cherry tomato sauce can be replaced with slices of ripe heirloom or beefsteak tomatoes. If you wish to, leave the beef off and serve.

Heirloom Cherry Tomato Sauce

• 2 TBS extra virgin olive oil
• 1 cup minced red onion
• 2 cloves garlic, minced
• 3 pints heirloom cherry tomatoes ( can be any mix of cherry tomatoes- want to make sure they are ripe)
• 1 4 inch sprig fresh rosemary
• garlic butter
• 1 sprig fresh thyme
• Salt and fesh ground black pepper to taste

In a medium saucepan, heat oil over medium heat. Add onion and cook until translucent but not browned. Add garlic and saute for about a minute. Increase heat to medium high and add the tomatoes, rosemary and thyme. Cook, stirring occasionally until tomatoes burst- about 10 minutes.

Remove from heat, remove sprigs of rosemary and thyme and season with salt and fresh ground pepper. Let cool, cover and refrigerate. Sauce can be used as a dip for grilled bread, a sauce for pizza or tossed with pasta.

Garlic Butter

• ½ cup unsalted butter- room temperature
• 2 cloves garlic, minced
• 1 Tablespoon Grana Padana (Parmesan Cheese)
• 2 tsp chopped parsley
• ½ teaspoon lemon zest chopped
• ½ teaspoon lemon juice

In a bowl combine butter, garlic, parmesan, lemon zest, juice and parsley