Toasted Garlic and Tomato Bruschetta

Serves: 4

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This has some serious flavor! Bruschetta, a classic favorite, is usually made with raw tomatoes on toasted bread rubbed with garlic, topped with fresh basil. I add a little punch to the mix with toasted garlic and olives. If stir-frying, remember to keep heat source lower when using olive oil, as it has a lower burning point than other, more refined oils.



Brush bread with olive oil and toast or grill until golden brown on both sides. Set aside on your serving plate. Heat olive oil in wok (low-medium flame) or fry pan. Add garlic slices and cook until nicely browned. Add tomatoes and cook for another minute or so, until they soften. Add a generous amount of salt and pepper and toss in olives. Turn off heat and top bread with tomato mixture. Garnish with basil. Splash with vinegar. Serve immediately.

Recipe by Chef Ken Charney, former PCC staff

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More about: basil, tomatoes


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