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Bruschetta-Style Heirloom Tomato Tartine with “Turlo” Lardons on Brie

  • Prep time
    30 minutes
  • Cooking time
    15 minutes
  • 4


4 to 6 slices of Whole Oat Bread
2 tbsp (30ml) of olive oil
200 g of “Turlo” smoked bacon
200 g of brie
Salt and pepper
2-3 large heirloom tomatoes
1 shallot, chopped
1 clove of garlic, finely chopped
5 tbsp of basil, coarsely chopped
2 tsp of oregano, chopped
2 tbsp of chives, chopped
3 tsp of balsamic vinegar
4 tbsp (60ml) of olive oil
Salt and pepper


  1. Cut the tomatoes into large chunks and mix them with all of the other bruschetta ingredients in a bowl.
Turlo Lardons:
  1. Cut the “Turlo” bacon into 2 cm cubes. In a frying pan over medium heat, cook the lardons for 10 to 15 minutes or until they are well browned. Let rest on paper towels.
Prep and Plating
  1. Place an oven rack in the middle position. Preheat the oven to 350º F. Baste the slices of Whole Oat Bread with a little bit of oil, season with salt and pepper, and place them on a baking sheet.
  2. Cook the bread slices in the oven until they are golden, about 8 to 10 minutes.
  3. Top the bread with slices of brie and let cool.
  4. Divide the tomato mixture over the brie and top with some lardons.
  5. For plating, the tartines can be garnished with some arugula, spinach, or fresh herbs from your garden.
*Recipe courtesy of Ann-Rika Martin

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