Thursday, September 1, 2011

Tomato Olive Bruschetta

My family has always been a cheese and crackers kind of family.  With chili or soup, cheese and crackers with a slice of fresh tomato was always the perfect little thing to eat on the side.  I remember even spreading peanut butter and jelly on crackers as a kid.

The wonderfulness of crackers with cheese and other toppings goes up a notch when you swap the crackers for bread, and I have fond memories of the cinnamon sugar toast or cheese toast my mom would sometimes make for us when we had to stay home sick.

The concept of bruschetta isn't too far off from those childhood snacks which is probably why I've developed such a liking for it.  And when you drizzle a little olive oil on crusty bread and toast it to warm, golden perfection, how could anyone not love it?

Bruschetta is one of those foods that can satisfy just about everyone because there's so many possible combinations of bread and toppings.

I love all kinds of bruschetta, whether it's sweet, savory or tangy, topped with fruit or veggies.  We made this tomato olive bruschetta last weekend to have with some grilled steak and those cute little caprese bites.

Tomato Olive Bruschetta
  • 1 small loaf of good bakery bread, cut into 1/2-inch slices
  • 3 medium tomatoes
  • 10-15 mixed Greek or Kalamata olives, pitted and chopped
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil, plus extra for drizzling on the bread
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
Preheat the broiler to low.  Place the bread slices on a baking sheet.  Lightly drizzle the bread with olive oil.  Toast under the broiler until lightly golden and crisp.

Meanwhile, quarter the tomatoes, scoop the seeds out and discard the seeds.  Dice the tomatoes and combine in a medium bowl with the olives, basil, 1 tablespoon olive oil, balsamic vinegar, lemon juice, garlic powder, and salt and pepper.

Top the warm bread with the tomato olive topping.

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