Wednesday, August 24, 2016

Cherry Tomato Bruschetta

tomato bruschetta

I love this time of the year when our gardens are full of tasty tomatoes, peppers, cucumbers. A salad made of fresh homegrown vegetables is the best meal in summer. We have cherry tomatoes in our garden so I wanted to make something simple and tasty, and that's how this recipe came out. Tomatoes and olive oil, you cannot make a mistake with them. This bruschetta is a real treat for your taste buds. You can serve it as a starter, appetizer or even as a main meal if you prefer light food during the summer, as I do.

5-7 slices of bread (depending on number of people, or how hungry you are)
2 cups cherry tomatoes
1 cup olives
3 tablespoons olive oil
2 cloves of garlic (minced)
some salt
some black pepper
some oregano

Rub the bread with some garlic, and then brush each slice of bread with some olive oil. Place the bread on a baking paper, the oiled side facing down, and bake for 10 minutes at 200 C (390 F).
For the topping, slice the tomatoes in half and place them in a bowl. Add the sliced olives, some garlic and the spices. mix everything well. Top the baked bread and enjoy your summer meal.

tomato bruschetta

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