Prep Time: 5 minutes

Cook Time: 10 minutes

Makes: 3-4 servings




  1. 10-16 cherry or 6-8 Roma tomatoes (plump, ripe), chopped

  2. ½ cup of Kalamata olives chopped

  3. 1 garlic bulb, roasted (see instructions below)

  4. 1 bunch fresh basil, finely chopped

  5. 1 Tbsp balsamic vinegar

  6. 2 Tbsp olive oil (reserve 1 for roasting the garlic)




  1. Oven safe cooking sheet for warming bread

  2. Small bowl for mixing together Kalamata Mix

  3. Measuring spoon/cups

  4. Tongs (Removing bread)

  5. Butter knife or spoon (Spreading Roasted Garlic and scooping Kalamata Mix)




  1. Preheat oven to 350 F (177 C).

  2. Cut baguette into ½ inch slices on an angle.

  3. Place baguette slices on a baking sheet and bake for 3-5 minutes until golden brown.

  4. Chop off the bottom half of garlic bulb and pour 1 Tbsp olive oil all over (Olive oil optional)

  5. Wrap garlic bulb in foil paper and bake in oven with Baguette for 10 minutes.




  1. Dice tomatoes, basil, and  Kalamata olives into small chunky pieces.

  2. Place all ingredients into the bowl and mix together.

  3. Remove garlic and bread from the oven and let sit for cooling.

  4. Once garlic is cool, squeeze out the garlic into a separate bowl and spread ¼ Tsp on each slice of bread.

  5. Scoop ½ Tsp of the bruschetta mixture onto each slice of bread.

  6. Garnish with fresh basil & a pinch of salt (Optional).




  1. Store bruschetta mix in a sealed container in the fridge for 3-4 days, checking to ensure freshness.

Chef Notes


  1. Best served fresh.

  2. Roast garlic first to ensure time frame is met.

  3. Gluten Free bread can be used.