Tomato Biscuit Bruschetta

Tomato Biscuit Bruschetta
Servings: 16 Prep 30 mins Bake 375°F 25 mins Broil 1 min to 2 mins


  • 1 medium-size ripe red tomato
  • 1 1/2 cups flour, plus more if needed
  • 1 cup cornmeal
  • 1/2 cup grated cheddar cheese
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons butter, cut into large pieces, refrigerated until very cold
  • 3/4 cup buttermilk, plus more if needed
  • 1 egg, beaten
  • 2 1/2 pounds red tomatoes, cored, seeded and finely chopped
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Heat oven to 375 degrees F.


2. Core tomato and slice in half. Squeeze out seeds and flesh. Finely dice; set on paper towel to dry slightly.

3. Place flour, cornmeal, cheese, baking powder, salt, pepper, baking soda and cayenne in a food processor. Add butter and pulse a few times until mixture looks like breadcrumbs. Add buttermilk and egg; pulse until mixture comes together in a ball. Transfer to work surface, and gently knead in diced tomato. If it is too wet, add a spoonful or two of flour. Pat dough into a 1/2-inch-thick circle. With floured biscuit cutter, cut into 8 rounds.

4. Bake biscuits at 375 degrees F for 25 minutes, until golden on top. Let cool.


5. In large bowl, combine tomatoes, basil, oil, garlic, vinegar, salt and pepper. To serve, heat broiler. Split biscuits in half. Place, cut side up, on foil-lined broiler pan. Broil 1 to 2 minutes or until lightly browned. Remove to platter; divide topping evenly among biscuits.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 154, Fat, total (g): 6, chol. (mg): 25, carb. (g): 20, fiber (g): 1, pro. (g): 4, sodium (mg): 283, Percent Daily Values are based on a 2,000 calorie diet.