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

Serves: 8


  • 4 slices (1⁄2 inch thick) Italian country bread or other crusty rustic bread
  • 1⁄2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 3 medium tomatoes, roughly chopped
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. freshly ground black pepper
  • 1⁄2 cup pitted Gaeta, Kalamata, or black oil-cured olives (about 24)
  • 1⁄4 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.