Olive and Tomato Bruchetta
Yield: About 12 servings, depending on thickness of bread loaf
Cook Time: 4-8 minutes for grilling or broiling bread slices
Tips: For eye appeal, cut bread slices at an angle. If desired, a combination of red and yellow grape tomatoes may be used for added color. For extra tanginess, add an additional 1 teaspoon of balsamic vinegar. 2 tablespoons of sliced white parts of green onions may be used instead of sweet onion, if desired. To serve vegetable mixture as a salsa with tortilla chips or pita chips, simply cut tomatoes into quarters instead of halves and serve in a bowl.
Suggestion: Serve as a party or holiday appetizer, or as a healthy snack anytime.
Ingredients
- 2 cups (1 pint) grape tomatoes, halved
- 2 celery ribs, diced
- 1/4 cup sliced black olives
- 1/3 cup pimiento stuffed green olives, sliced
- 1/4 cup minced parsley
- 1 garlic clove, minced
- 1 carrot, julienned
- 1/3 sweet onion, finely minced
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- salt and freshly ground pepper to taste
- About 12 slices broiled or baked crostini, depending on thickness of bread loaf
Directions
In a large mixing bowl, combine tomatoes, celery, olives, parsley, garlic, carrot, onion, oil, vinegar and salt and pepper to taste. Gently toss to combine, then taste and add more salt and pepper if desired. Allow mixture to sit at room temperature for about 30 minutes.
While olive and tomato mixture is sitting at room temperature, grill or broil bread slices, then spoon mixture onto toast slices.
While olive and tomato mixture is sitting at room temperature, grill or broil bread slices, then spoon mixture onto toast slices.