Tomato and Black Olive Bruschetta
While this dish tastes delicious all year, it is best in summer when there is an abundance of perfectly ripe tomatoes.
Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 4 slices (½" thick) Italian country bread or other crusty rustic bread
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 3 medium tomatoes, roughly chopped
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ cup pitted Gaeta, Kalamata, or black oil-cured olives (about 24)
- ¼ cup fresh basil, torn in large pieces
- Juice of 1 large lemon
- Heat a stovetop grill, barbecue grill, or broiler. Cut the bread slices in half. Combine the olive oil and garlic; brush the bread liberally with some of this garlic oil, using a pastry brush or your hands. Grill or broil until well toasted on both sides.
- Toss chopped tomatoes with 1 tablespoon of garlic oil (make sure to get some pieces of garlic in there), salt, pepper, olives, and basil. Season with lemon juice. Top each piece of grilled bread with a small mound of tomato-olive mixture. Arrange neatly on a serving platter.