Toasted Garlic and Tomato Bruschetta
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.
- 8 pieces thick-crusted bread, sliced 1/2-inch thick or so Add to list
- 1 tablespoon extra virgin olive oil Add to list
- 4 to 6 cloves garlic, sliced into thin slivers Add to list
- 6 large plum or 6 small/medium vine-ripened tomatoes, diced Add to list
- Salt and freshly ground pepper Add to list
- 6 to 8 kalamata olives, pitted and sliced Add to list
- 8 fresh basil leaves, chiffonade Add to list
- Balsamic vinegar (optional) Add to list
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, former PCC staff