Fresh tomato & olive bruschetta makes a wonderful quick meal or snack - one of Chellu's favorites. All you need are fresh ripe tomatoes and a few simple ingredients. The bread may be served simply sliced if it is fresh or toasted if it is a day old. This bruschetta makes a wonderful starter too.
About 6 - 8 Servings
1 Tbsp Garlic Pesto
1 Tbsp Extra Virgin Olive Oil
Freshly ground Black Pepper
1/4 cup pitted Kalamata Olives, finely chopped
11/2 cups Cherry or 3 Ripe Tomatoes, coarsely chopped
1/4 cup Italian Parsley, finely chopped
1/4 cup Fresh Basil, cut into a chiffonade
1 loaf Regular or Sourdough baguette
2 Tbsp Extra Virgin Olive Oil for brushing on the bread
4 oz. Feta OR Goat Cheese (rennet-less)
Combine the garlic pesto, black pepper, and the olive oil thoroughly in a small bowl.
To make a chiffonade of the basil, stack the leaves together neatly and slice thinly using a sharp knife.
Add the olives, tomatoes, and the herbs. Mix well. This can be made up to two hours ahead. Chill until ready to serve. Bring to room temperature before serving.
Slice the bread thinly, about 1/4" thick.
If you are toasting the bread, brush lightly with the olive oil. Toast/grill or bake at 400 F until light gold.
Place a spoonful of the tomato-olive mixture on each slice of bread and add thin slices or crumbles of the cheese. If you are using goat cheese, it may be spread on the bread first and then pile the tomato mixture on top.
Serve immediately. Enjoy!!