Tomato Bruschetta with Olives & Basil

Name: Tomato Bruschetta with Olives & Basil
Yield: Serves 6
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1 clove garlic, halved lengthwise; 1 12-oz. loaf ciabatta, sliced ½″ thick on the bias; 1 cup pitted kalamata olives, finely chopped; 4 ripe tomatoes, cored and diced; ¼ cup finely chopped fresh basil; ½ cup extra-virgin olive oil, plus more for drizzling

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Bruschetta (from the Roman dialect verb bruscare, “to toast, burn”) is believed to have originated in central Italy, where locals would toast stale bread over hot coals, rub it with garlic, and then use it to sample freshly pressed olive oil. Here, briny olives liven up a classic topping of tomatoes and basil.

Ingredients

1 cup pitted kalamata olives, finely chopped
½ cup extra-virgin olive oil, plus more for drizzling
¼

Method

Combine olives, ⅓ cup oil, basil, tomatoes, salt, and pepper in a bowl and set aside. Heat a cast-iron grill pan over medium-high. Brush bread with remaining oil. Grill bread, flipping once, until crisp and slightly charred on edges, about 5 minutes. Transfer bread to a cutting boa

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