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GOURMET KALAMATA BRUSCHETTA
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 3-4 servings
Ingredients
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10-16 cherry or 6-8 Roma tomatoes (plump, ripe), chopped
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½ cup of Kalamata olives chopped
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1 garlic bulb, roasted (see instructions below)
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1 bunch fresh basil, finely chopped
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1 Tbsp balsamic vinegar
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2 Tbsp olive oil (reserve 1 for roasting the garlic)
Tools
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Oven safe cooking sheet for warming bread
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Small bowl for mixing together Kalamata Mix
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Measuring spoon/cups
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Tongs (Removing bread)
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Butter knife or spoon (Spreading Roasted Garlic and scooping Kalamata Mix)
Preparation
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Preheat oven to 350 F (177 C).
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Cut baguette into ½ inch slices on an angle.
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Place baguette slices on a baking sheet and bake for 3-5 minutes until golden brown.
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Chop off the bottom half of garlic bulb and pour 1 Tbsp olive oil all over (Olive oil optional)
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Wrap garlic bulb in foil paper and bake in oven with Baguette for 10 minutes.
Instructions
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Dice tomatoes, basil, and Kalamata olives into small chunky pieces.
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Place all ingredients into the bowl and mix together.
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Remove garlic and bread from the oven and let sit for cooling.
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Once garlic is cool, squeeze out the garlic into a separate bowl and spread ¼ Tsp on each slice of bread.
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Scoop ½ Tsp of the bruschetta mixture onto each slice of bread.
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Garnish with fresh basil & a pinch of salt (Optional).
Storage
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Store bruschetta mix in a sealed container in the fridge for 3-4 days, checking to ensure freshness.
Chef Notes
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Best served fresh.
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Roast garlic first to ensure time frame is met.
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Gluten Free bread can be used.
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