Bruschetta Recipe
Marinated tomato, sliced olives, pesto on grilled bread
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Ingredients
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Tomato Mixture
Olive Mixture
Pesto
Bread
Method
Prepare Tomato Mixture
- 1
Chop Tomatoes
Dice the Roma tomatoes into small pieces and place them in a mixing bowl.
- 2
Add Basil and Garlic
Chop the fresh basil leaves and mince the garlic cloves. Add both to the tomatoes.
- 3
Season Mixture
Drizzle olive oil and balsamic vinegar over the tomato mixture. Season with salt and black pepper. Toss gently to combine.
- 4
Let Marinate
Cover the bowl with plastic wrap and let the mixture marinate at room temperature for at least 30 minutes.
Prepare Olive Mixture
- 5
Combine Olives
In a small bowl, combine the sliced black and green olives. Set aside.
Make Pesto
- 6
Blend Ingredients
In a food processor, combine fresh basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- 7
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste.
Prepare Bread
- 8
Slice Bread
Slice the baguette or ciabatta into 1/2 inch thick slices.
- 9
Assemble Bruschetta
- 10
Top Bread
Spread a layer of pesto on each grilled slice of bread.
- 11
Add Tomato Mixture
Spoon the marinated tomato mixture generously over the pesto.
- 12
Add Olive Mixture
Top with the sliced olives for an additional flavor layer.
- 13
Serve
Arrange the bruschetta on a platter and serve immediately.
