Friday, 8 February 2013

Tomato Olive Bruschetta

A fresh and easy grilled bruschetta with ripe tomatoes and olives.


1 loaf French bread
3 ripe plum tomatoes
3 tbsp olives, chopped
1/2 tbsp fresh Basil leaves, chopped
2 cloves garlic, crushed
3 tbsp extra virgin olive oil
1/2 cup mozzarella cheese, grated
1/2 tsp dried oregano
Salt and freshly ground black pepper


  • Dice tomatoes; remove seeds and pulp and place in a mixing bowl. Drain out the excess liquid.
  • Add basil, olives, garlic, salt, pepper and 2 tbsp olive oil and stir gently. Cover and set aside for 20 to 30 minutes. 
  • Prepare 12 slices of french bread, cut on the diagonal for maximum surface area.
  • Brush bread slices with olive oil. Preheat oven at 150 oC. 
  • Prepare bruschetta by spooning 1- 2 tbsp of tomato mixture and sprinkle the mozzarella cheese and oregano.
  • Place the tray of bread slices in the oven on the top rack. Grill for 3-5 minutes or until the bread just begins to turn golden brown.
  • You can rub some garlic on the slices and then drizzle olive oil on each slice.
  • Top each slice with the tomatoes before serving or the bread may get soggy.

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