Description
A fresh and flavorful tomato and olive bruschetta topped with basil and balsamic vinegar, perfect as a light appetizer or snack.
Ingredients
- 3 tomatoes
- 80 g pitted olives
- 0.25 red onion
- 1 clove garlic
- 1 dessertspoon balsamic vinegar
- 1 dessertspoon extra virgin olive oil
- 1 tbsp fresh basil leaves
- 0.25 tsp sea salt
- 6 slices toasted ciabatta bread
Instructions
- Finely chop the tomatoes, olives, and red onion and place them in a bowl.
- Finely chop the garlic and add it to the mixture.
- Add the balsamic vinegar and olive oil, then stir to combine.
- Tear the basil leaves and add them along with the sea salt, then mix well.
- Let the mixture sit at room temperature for about 15 minutes to allow the flavors to develop.
- Lightly toast the ciabatta bread and serve topped with the prepared bruschetta mixture.
Notes
- For extra flavor, rub toasted bread with a cut garlic clove before topping.
- Use ripe, juicy tomatoes for the best taste.
- Can be served chilled or at room temperature.
- Best enjoyed fresh, but the topping can be stored in the fridge for up to 1 day.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
