Tomato and Black Olive Bruschetta on Garlic Toasts


  • 3/4 pound (about 3 medium) ripe tomatoes
  • 4 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 clove roasted garlic (optional)
  • 1 small baguette cut into 1/4 inch rounds

A great way to use your extra tomatoes, and spin them into something delicious!

Makes 20 to 24


Make an ice water bath. The ice water bath is used to shock or stop the cooking of the vegetables so they retain their vibrant color.

Meanwhile, bring a medium pot of water to a boil.

Core the tomatoes and put an X in the bottom of each with the tip of a knife. Blanch the tomatoes in the boiling water for about 10 seconds, then remove the tomatoes from the water with tongs and place in ice bath.

Drain the tomatoes, then peel and cut them into quarters. Remove the seeds and ribs with a sharp knife and discard. Each tomato will yield four “petals” of flesh. Cut each petal into thing strips and then into a small dice and place in medium bowl.

Stire in 2 tablespoons of the oil, the salt, pepper, vinegar, olives and thyme. Toss gently.

Preheat the broiler, or prepare the grill.

If you are using roasted garlic, mash the garlic with the remaining 2 tablespoons of oil. Brush the baguette slices with the oil, leightly season with salt and pepper, and place the slices on a baking sheet if using the broiler. Toast the slices and then set aside to cool.

Spoon 2 tablespoons of the tomato-olive mixture onto each bread slice and arrange on a festive platter to serve.