Sometimes I order bruschetta as a meal when dining out. It’s the perfect balance of salad and bread. And the fact that the bread is topped with a whole lot of mostly tomatoes totally means that the bread does not count. Right? Right! Glad we agree.
This one features black olives as the salty main man. I learned a version of this from my brother and sister-in-law. They added heaps and heaps of feta which was good, but what stayed with me was the olives. Oh olives. You had me at the “o.”
- 1 cup cherry tomatoes, halved
- ⅔ cup kalamata olives, pitted and coursely chopped
- ⅓ cup red onion, chopped fine
- 2 garlic cloves, crushed
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp fresh basil, chiffonade
- ¼ tsp red chili flakes
- ¼ tsp salt
- ¼ tsp pepper
- Put all ingredients in a small bowl and mix. Let the mixture sit for 5 minutes then serve on crostinis using a slotted spoon to avoid drenching the bread.