Tomato Bruschetta
Enjoy a burst of Mediterranean flavors with this easy and delicious Tomato and Olive Bruschetta recipe. This appetizer features a vibrant mixture of cherry tomatoes, garlic, red onion, black olives, and fresh basil all tossed in a zesty lemon and olive oil dressing. Served on a crispy No-No Italian Herb Flatbread and finished with a hint of balsamic vinegar, this bruschetta is perfect for entertaining or enjoying as a light snack.
— Constant Cookbook
Ingredients
- 250g cherry tomatoes, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 red onion, finely chopped
- 3 tbsp pitted black olives, sliced
- 1 tsp fresh lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 100ml olive oil
- Small bunch of fresh basil
- Balsamic vinegar
- No-No Italian Herb Flatbreads
Instructions
- Place all the ingredients (except the basil leaves, balsamic vinegar and No-No Italian Herb Flatbreads) into a bowl and mix to combine. Leave the mix for at least 1 hour for the flavours to infuse.
- When ready to serve, top your No-No Italian Herb Flatbread with the tomato mixture, tear a few basil leaves and scatter over the No-No Flatbread.
- Drizzle with a few drops of balsamic vinegar and serve.
Yield
Serves 4
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