Tomato and Olive Bruschetta

Ingredients

Prices estimated Jul 29, 2026 estimated

Shopping list

• + baguette or rustic bread — 4 thick slices
• + ripe tomatoes — 2 medium
• + pitted black or green olives — 60g
• + garlic — 2 cloves
• + fresh basil leaves — a small handful (about 10 leaves)
• + olive oil — 2 tablespoons
• + salt — ½ teaspoon
• + black pepper — ¼ teaspoon

Instructions

1. Dice the tomatoes into small pieces (about 1 cm cubes), and place them in a medium bowl. Slice the olives into rounds and add them to the bowl.
2. Peel both garlic cloves. Finely mince one clove and add it to the tomato and olive mixture. Set the second clove aside whole.
3. Tear the fresh basil leaves into small pieces and add them to the bowl along with 1 tablespoon (15 ml) of the olive oil, the salt, and the black pepper. Stir everything together gently and set aside to let the flavours meld while you toast the bread.
4. Heat a dry griddle pan or frying pan over medium-high heat for about 1 minute, or alternatively heat your oven grill/broiler to high.
5. Lay the bread slices in the hot pan (or under the grill) and toast for 2–3 minutes per side until golden and lightly charred on the edges.
6. As soon as the bread comes off the heat, rub one side of each slice firmly with the reserved whole garlic clove — the warm bread acts like a grater and the garlic flavour will absorb into the surface.
7. Drizzle the remaining 1 tablespoon (15 ml) of olive oil evenly over the four garlic-rubbed slices.
8. Spoon the tomato and olive mixture generously onto each slice, dividing it evenly between the four pieces. Serve immediately.