I love the names of heirloom tomatoes almost as much as I love the tomatoes themselves.

Some of them sound like desserts. Others sound like a witty phrase. Most of them bear no relation to the tomato they are named after. And all of them make me smile. What are these names you may wonder? These are my fav’s:

Green Zebra
Bloody Butcher
Lollipop
Mortgage Lifter
Stump of the World
Tiny Tim
Chocolate Cherry
Amish Paste
Box Car Willie
Abraham Lincoln
Money Maker
Missouri Pink Love Apple
Banana Legs

Oh I could go on and on. Aren’t they whimsical and weird? I mean, where exactly does the name “Stump of the World” come from? And how does it apply to a tomato? It’s fantastic!

Anyways, odd names aside, heirloom tomatoes are one of my summer staples. July and August aren’t really complete without taking in the sweet smell of tomatoes at the market, and buying a few pounds of them while I’m there. Of course, eating the heirloom tomatoes is where the magic happens, and an experience that seals in the summer. Heirloom varieties taste uniquely different from one another and eating them raw highlights their distinct deliciousness.

Slicing tomatoes paper-thin and arranging them on toasted bread with goat cheese and basil puree is probably one of the absolute best ways to enjoy these beautiful summer tomatoes. I may be biased, but whatever. This bruschetta can be prepared in no time at all, and is fantastic for a summer party or cook out. The more varieties of heirlooms you can fit on your bread, the better!

Oh and next time you’re at the market; please grab an Abraham Lincoln and some Bloody Butchers for me. Thanks!

Grilled Heirloom Tomato Bruschetta

1 long loaf of rustic Italian bread, such as ciabatta
1 clove of garlic, peeled
4 ounces goat cheese
4-5 heirloom tomatoes, sliced thinly
¼ cup olive oil
Large handful of fresh basil leaves
Freshly ground sea salt and pepper

In a blender or food processor combine olive oil and basil and blend until pureed. Set aside.

Next preheat grill to high heat.

Slice the loaf of bread in half lengthways. Grill bread over high heat for about 1-2 minutes on each side until bread is slightly charred and toasted. Remove bread from grill.

Rub peeled garlic clove over the top the top and bottom of the grilled bread. The charred bread is sturdy enough to grate the garlic and infuse plenty of garlicky flavors.

Spread a layer of goat cheese on both halves of bread. Arrange tomatoes on top and sprinkle with fresh ground sea salt and black pepper. Cut the bread into slices and drizzle each with the basil puree. Enjoy!