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Classic Tomato and Olive Bruschetta – vegetarian recipe
Stav Kogan

Classic Tomato and Olive Bruschetta

Transport yourself to a sunny Italian piazza with every bite of this classic Tomato and Olive Bruschetta. This recipe features thick slices of crusty, grilled bread, rubbed with garlic and piled high with a vibrant mix of sun-ripened tomatoes, briny Kalamata olives, and fresh her
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 serving
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • 2 large ripe tomatoes, chopped
  • ½ cup or 75g (2.65 oz) pitted Kalamata olives, chopped
  • 1 tablespoon (15 ml / 0.5 fl oz) minced fresh parsley or basil
  • Salt and freshly ground black pepper, to taste
  • 4 to 6 slices good Italian or sourdough bread, about ¾-inch or 2 cm thick
  • 2 tablespoons (30 ml / 1 fl oz) extra-virgin olive oil, for brushing
  • 1 to 2 cloves garlic, halved
  • Use a sturdy, rustic bread like ciabatta or a country-style sourdough. Its open crumb structure holds the topping well and gets perfectly crisp when toasted.
  • For the best flavor and texture, de-seed your tomatoes before chopping. This prevents the topping from becoming too watery and making the bread soggy.
  • Allow the tomato and olive topping to sit at room temperature for at least 15-20 minutes before serving. This gives the flavors time to meld together beautifully.

Method
 

  1. Preheat your grill or broiler to medium-high heat.
  2. In a medium bowl, gently combine the chopped tomatoes, chopped Kalamata olives, and minced fresh parsley or basil.
  3. Season with salt and freshly ground black pepper to your liking.
  4. Set the topping aside to allow the flavors to meld.
  5. Lightly brush both sides of each slice of bread with extra-virgin olive oil.
  6. Grill or broil the bread for 1-2 minutes per side, or until it's golden brown and lightly toasted.
  7. Keep a close eye on it to prevent burning.
  8. Immediately after toasting, take a halved garlic clove and rub its cut side over one surface of each warm bread slice. The heat from the bread will melt the garlic slightly and infuse it with incredible flavor.
  9. To serve, pile a generous spoonful of the tomato and olive mixture onto each slice of garlic-rubbed toast. Alternatively, arrange the toast on a platter with the topping in a separate bowl for a 'build-your-own' experience.
  10. Don't toast the bread too far in advance. Bruschetta is best when the bread is still warm and crisp, providing a wonderful contrast to the cool, fresh topping.

Nutrition

Calories: 165kcalCarbohydrates: 22gProtein: 4gFat: 7g

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