Tomato Bruschetta
These are pronounced "broo·skeh·tuh".
Ingredients
- 8 slices crusty multigrain bread
- 2 cups tomatoes (can use cherry tomatoes), chopped
- 1 cup green or black olives, chopped
- 1 small shallot finely chopped (optional)
- ½ cup basil leaves, chopped
- 2 large Bocconcini (fresh mozzarella) or chèvre cheese
- 2 cloves garlic, sliced in half
- 3 tablespoons olive oil, extra virgin
- Sea salt and freshly ground pepper
Instructions
- Heat a non-stick pan, add 1 tablespoon of olive oil and brown the bread on both sides until it gets crunchy.
- Wash tomatoes and chop them into small dices, then place in a bowl, season with sea salt, fresh cracked pepper, chopped basil. Add 2 tablespoon of olive oil or avocado oil. Add chopped green or black olives. Add chopped shallots.
- Cut mozzarella into thin slices, dry with kitchen paper towel and set aside.
Assemble the Bruschetta
- Peel garlic, cut in half, rub cut side of garlic onto the warm bread slices.
- Top toasted bread with thin slices of mozzarella cheese or coat with chèvre goat cheese.
- Top with tomato mixture.
- Garnish with chopped basil.
Notes
I have been making these bruschetta with chèvre goat cheese instead of mozzarella and it really takes them over the top in flavour.
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