Kalamata Tomato Bruschetta – Even for the Olive Haters

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!

Kalamata Bruschetta
Serves 10-12

2 French baguettes, sliced
Olive Oil
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.

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