Tomato Olive Bruschetta

Tweet

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

Ingredients:

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

Method:

• 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.

Notes:

• 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.