Tomato and Olive Bruschetta

Tomato and Olive Bruschetta

Nothing beats a simple, fresh tomato and olive bruschetta when you need a quick pick-me-up a few hours before dinner. This also works as a little appetizer for a get-together and you can make it a few hours in advance. The key secret for extra taste is to soak the tomatoes in the balsamic vinegar mixture ahead of time for a delicious tangy flavor.

Tomato and Olive Bruschetta

Course: Snacks, Vegetarian
Cuisine: Italian
Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes


  • 1 baguette
  • 3 large tomatoes
  • ½ cup olives, halved
  • ½ cup basil, roughly chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoons balsamic vinegar
  • 1 garlic clove
  • salt and pepper to taste


  1. Preheat your oven to 425 degrees F.
  2. Slice the baguette and arrange it on a large baking sheet. Brush each slice with a bit of olive oil and bake for 8-10 minutes, flipping halfway through.
  3. In the meantime, chop the tomatoes and transfer to a large bowl. Add in the olives, basil, balsamic vinegar, and 3 tablespoons of olive oil. Season generously with salt and pepper and toss the ingredients to combine.
  4. Take the bread out of the oven and rub each piece with the garlic clove while it’s still hot. Top the slices with the tomato mixture and arrange your bruschetta on a large serving plate. Enjoy!

Recipe Notes:

Tip: You can also add some roasted red peppers, crumbled feta, and pine nuts to the bruschetta mixture to boost the Mediterranean flavor.

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