This Heirloom Tomato Bruschetta recipe from Merkin Vineyards Scottsdale is perfect for entertaining or as a pre-dinner appetizer. Merkin Vineyards is located in Old Town Scottsdale, with an additional location in Cottonwood and offers a full menu in addition to this delicious recipe. Their varieties of grapes and wine comes from the Verde Valley and Willcox.

1 small green heirloom tomato, sliced thin
1 small red heirloom tomato, sliced thin
1 small yellow heirloom tomato, sliced thin
4 oz Crow’s Dairy chevre, sliced

1 clove garlic
3 cloves balsamic-marinated garlic, thinly sliced
2 balsamic-marinated shallots, sliced
6-8 slices of French bread
1 clove of garlic, cut in half for rubbing

Directions:

Brush both sides of the French bread with olive oil and toast over medium-high heat. Once the bread is toasted, remove it from the heat and rub both sides with a plain clove of garlic. Place one layer of cheese on the bread, then place one slice of each color of tomato onto the cheese layer. Layer the shaved slices of marinated garlic down the middle of the tomatoes and add the marinated shallot slices on top of the garlic. Serve and enjoy.

Balsamic-Marinated Garlic and Shallots

2 cups balsamic vinegar

1 cup water 

1 pinch sugar

1 pinch salt

Directions:

Heat vinegar and water together, add sugar and salt and stir until dissolved. Pour over thinly sliced garlic and shallots and let marinate for three days in the refrigerator. Will keep for up to two weeks. 

Check out more recipes in our Savor section.