Tomato Bruschetta

  • Yield 16 servings

Summer sensation! Nothing beats fresh tomatoes, fresh basil and Kalamatas (from olive bar) for this top-notch refreshing pick-up.


1 loaf French bread
Garlic cloves or minced garlic
1 1/2 cups finely chopped tomatoes (about 1 1/2 pounds, seeded)
1/4 cup chopped Kalamata olives
1/4 cup chopped onion
2 teaspoons olive oil
1 teaspoon balsamic vinegar
5 to 6 fresh basil leaves, chopped or 1 teaspoon dried basil leaves


  1. Preheat oven 450F. Bake thinly sliced French bread 10 minutes, or until golden brown and crispy. Rub garlic clove across cooked bread pieces.
  2. Combine all remaining ingredients, and garnish on top of bread.



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