Ingredients
- 1 1/2 cups Cherry Tomatoes, halved
- 1/2 cup Kalamata Olives, halved
- 1 clove Garlic, minced
- 1 tablespoon Balsamic or Apple Cider Vinegar
- 3 tablespoons Basil, julienned
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Celtic Sea Salt
- 3 tablespoons Olive Oil
- 1 inch Baguette, sliced into ¾ slices
- 2 cloves Garlic, peeled
Make it step by step
- Combine tomatoes, minced garlic, vinegar, basil, oregano, salt, olives and olive oil in a bowl. Mix well with clean hands or a spoon and set aside at room temperature to marinate for as long as your taste buds allow.
- When ready to enjoy, preheat oven to 375 degrees. Spread baguette slices on baking sheet, making sure to not overlap, and place in heated oven. Bake for 5 minutes or until starting to become toasted. Remove slices from oven and, when cool enough to touch but still warm, rub the top of each slice with a while garlic clove.
- To serve, place garlic rubbed baguette slices on a pretty plate. Top with bruschetta tomato mixture and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Veronica Rains, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.