Tomato Bruschetta Valerie Style

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

3 to 6 fat cloves garlic, chopped as finely as you like

2 large heirloom tomatoes, chopped, with their seeds and juice 

2 large heirloom tomatoes, chopped, with their seeds and juice

10 leaves fresh basil, thinly sliced

1 ounce kalamata olives (about 8), pitted and quartered

1 tablespoon balsamic vinegar 

1 tablespoon extra-virgin olive oil, plus more for the bread 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper  

1 baguette, sliced diagonally into 12 to 16 rounds

Directions

  1. Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and pepper into a mixing bowl. Stir it up and let it sit until ready to serve.
  2. Heat a grill pan over high heat. Brush both sides of the bread slices with some olive oil and grill until grill marks form, about 2 minutes; flip and grill on the other side, another 2 to 3 minutes. Arrange the bread on a serving platter and mound a heaping tablespoon of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve with the bruschetta.
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