Tomato and olive bruschetta recipe

Tomato and olive bruschetta is packed with fresh ingredients and makes a colourful starter or side dish. This bruschetta recipe is easy to prepare and is delicious served with toasted artisan bread but can also be enjoyed as a simple salad dish.

Ingredients:

• 3 medium sized tomatoes
• 80g pitted olives, either black or green
• 1 tablespoon red onion
• 1 small clove garlic (optional)
• 1 dessertspoon balsamic vinegar
• 1 dessertspoon extra virgin olive oil
• A handful of fresh basil leaves
• Sea salt
• About 6 slices ciabatta, baguette or other artisan bread

How to make tomato and olive bruschetta

Finely chop the tomatoes, olives and red onion and place in a bowl. Finely chopped garlic clove and add to the other ingredients (optional). The garlic can be omitted if you prefer, or, you may wish to rub the garlic into the prepared toast (see below).

Measure the balsamic vinegar and olive oil, add to the fresh ingredients and stir. Tear the basil leaves and add to the other ingredients. Add the sea salt, stir together and leave to allow the flavours to mingle (at room temperature).

Lightly toast the bread. Slices of ciabatta, baguette or other artisan bread can be used. If you haven't already added the garlic, then you may wish to rub the garlic into the toast before serving with the bruschetta. Alternatively, lightly brush olive oil onto the toast shortly before serving.

I find that bruschetta is at its best if eaten the day it is prepared and without being refrigerated. However, if you have any left over then this can be stored in the fridge overnight, but remove from the fridge to allow it to return to room temperature before serving.

While bruschetta is typically served with toasted bread it also makes a tasty side dish or salad bowl.