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Heirloom Tomatoes with Pepperoni, Blue Cheese and Basil


  • 6 slices crusty white bread, cut into 1-inch cubes
  • 1/4 cup olive oil, divided
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. minced fresh garlic
  • 1-1/2 pounds chopped heirloom tomatoes
  • 4 oz. sliced quartered pepperoni
  • 1/4 cup basil chiffonade
  • 1/4 cup chopped fresh chervil
  • 2 Tbsp. chopped shallots
  • 1 oz. crumbled Blue cheese


  • 1. Preheat standard oven to 400°F. Toss bread cubes with 1 Tbsp. of the olive oil. Place on parchment paper-lined full sheet pan. Bake 4 to 6 minutes or until golden and crisp. Cool in pan on wire rack.
  • 2. Meanwhile, whisk remaining 3 Tbsp. oil with vinegar and garlic until blended; set aside.
  • 3. Combine tomatoes, pepperoni, basil, chervil and shallots. Refrigerate until ready to use.
  • 4. To serve, combine tomato mixture with toasted bread. Toss gently with oil mixture. Sprinkle with Blue cheese.
  • 5. Divide evenly between 4 plates and serve.
  • Nutritional information per serving: Calories 537; Total Fat 32g; Saturated Fat 8g;
  • Trans. Fat 0g; Cholesterol 27mg; Sodium 991mg; Total Carbohydrate 50g; Dietary Fiber 4g;
  • Total Sugars 11g; Protein 18g