My little one’s preschool is celebrating Week of the Young Child! and today’s theme was “Teacher’s Matter Celebration”. I was happy to participate in this and provide the teachers with a tasty and healthy snack!
I wanted to make a traditional bruschetta – with a twist – and remembered I had some Kalamata olives in my fridge and thought those would add a nice salty flavor to the tomato mixture. People are either olive lovers or olive haters. I think that even the haters might enjoy this dish! They are diced small, like the tomatoes!
This is a great dish to serve to a crowd and very easy to prepare. Thanks to those teachers who have taught both of my sons at this preschool over the years!
2 French baguettes, sliced
Chiffonade of 12-15 basil leaves
8 Roma tomatoes, seeded and diced small
1 cup Kalamata olives diced small (same size as the tomatoes)
4-5 cloves of garlic, minced
Pepper, to taste
Preheat oven to 325 degrees. Place the sliced baguette in a single layer on a cookie sheet and drizzle each slice with a small amount of olive oil. Bake in the oven until slightly golden and crunchy.
In a large bowl combine the basil leaves, tomatoes, garlic, and olives. Add 1 tablespoon of olive oil, stir to combine. Add pepper to taste.
Serve the tomato mixture in a bowl alongside the toasted bread.