Easy Olive and Tomato Bruschetta

August 25, 2013

Olive and tomato bruschetta from The Wholesome Chow  is an easy Italian appetizer.  Vine ripened summer tomatoes are chopped into chunks and combined with fresh herbs, garlic, and salty Kalamata olives.  The entire mixture is scooped onto slices of grilled bread.  If you want to add another layer of flavor, try spreading ricotta cheese (homemade or store-bought) before adding the tomatoes.  Olive and tomato bruschetta are guaranteed to be a huge hit at any party.

Olive and Tomato Bruschetta


1 1/2 cups Cherry Tomatoes, halved
1/2 cup Kalamata Olives, halved
1 clove Garlic, minced
1 tablespoon Balsamic or Apple Cider Vinegar
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.

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