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–+ servings
A rustic presentation of fire-roasted tomato and olive bruschetta, elegantly arranged on a wooden table. The bruschetta features crispy toasted baguette slices topped with fire-roasted tomatoes, a mix of black and green olives, garlic, and fresh basil. The toppings glisten with a drizzle of olive oil and balsamic glaze. Some bruschetta pieces are placed on a wooden cutting board, while others are scattered around with extra tomatoes, olives, and basil leaves. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Fire-Roasted Tomato and Olive Bruschetta

Portions:24
Total time 20 minuten
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Ingrediënten

  • 24 slices ½ inch thick baguette
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • ¼ cup pitted kalamata olives quartered
  • ¼ cup coarsely chopped drained roasted red bell peppers from a jar
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 2 oz chèvre goat cheese, softened (½ cup)

Instructies

  • Heat oven to 425°F.
  • On ungreased cookie sheet, place baguette slices.
  • Bake 4 to 5 minutes or until light golden brown.
  • Meanwhile, in medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
  • Spread 1 teaspoon cheese onto each toasted baguette slice; top evenly with tomato mixture.
  • Serve immediately.

Notes / Tips / Wine Advice:

Festive Touch
You can replace the kalamata olives with sliced pimiento-stuffed olives for a touch of red and green.
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Recipe Category Appetizer / Bread
Holliday: Christmas
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