Fresh Cherry Tomato and Kalamata Olive Bruschetta


1 1/2 cups Cherry Tomatoes, halved
1/2 cup Kalamata Olives, halved
1 clove Garlic, minced
3 tablespoons Basil, julienned
1 teaspoon Dried Oregano
1/2 teaspoon Celtic Sea Salt
3 tablespoons Olive Oil
1 inch Baguette, sliced into ¾ slices
2 cloves Garlic, peeled


Combine tomatoes, minced garlic, vinegar, basil, oregano, salt, olives and olive oil in a bowl. Mix well with clean hands or a spoon and set aside at room temperature to marinate for as long as your taste buds allow.
When ready to enjoy, preheat oven to 375 degrees. Spread baguette slices on baking sheet, making sure to not overlap, and place in heated oven. Bake for 5 minutes or until starting to become toasted. Remove slices from oven and, when cool enough to touch but still warm, rub the top of each slice with a while garlic clove.
To serve, place garlic rubbed baguette slices on a pretty plate. Top with bruschetta tomato mixture and serve.




This recipe is a wonderful appetizer or light snack on a hot summer day! Its also a great way to use up all that fresh basil you have laying around. Bruschetta is a traditional italian dish (pronounced brusketta) and has many variations. Tomatoes and kalamata olives are my favorite way to enjoy brushetta, but feel free to improvise and create your own delicious version!


6 people


Monday, January 18, 2010 - 7:18pm


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