Tomato and olive Bruschetta is a classic Italian specialty loved for its simplicity and its convivial spirit. It consists of toasted bread topped with a flavorful mixture of tomatoes, red pepper, olives and fresh basil. Christine, who kindly shared her delicious recipe with me, serves it as an appetizer.
There are countless variations, so don’t hesitate to add your own personal touch! I completely fell in love with this one, thank you, Christine!
Tomato and olive bruschetta
24 July 2026
: for 3 to 4 people
: 20 min
: 5 min
: 1 hr
: facile
There are countless variations, so don’t hesitate to add your own personal touch! I completely fell in love with this one, thank you, Christine!
Ingredients
FOR THE TOMATO AND OLIVE TOPPIN
- 3 large ripe tomatoes, seeded, diced and very well drained (about 300 g diced tomatoes)
- 1 small roasted red pepper, peeled, seeded, and finely chopped (about 2 generous tablespoons)
- Flesh of 6 black olives, finely chopped
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- Salt, to taste
FOR THE CROSTINI
- 50 ml extra virgin olive oil
- 2 garlic cloves, crushed
- thin slices of baguette
Directions
- Step 1 In a bowl, combine all the ingredients for the tomato and olive topping.
- Step 2 Mix the olive oil and crushed garlic together and, if time allows, let the mixture infuse for a few minutes. Brush the baguette slices with the garlic-infused oil and toast them in the oven or on the barbecue until they are golden and crisp.
- Step 3 Store the toasted bread in an airtight container in a dry place. The tomato topping will keep for several days in the refrigerator.
Good to know!
