Tomato Olive Bruschetta

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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