Mediterranean Tomato Bruschetta Crostini
3-4 lbs. Roma tomatoes, seeded, diced
1 cup La Bella Kalamata olives, chopped
4 garlic cloves, minced
1 c. red onion, finely chopped
1/3 c. basil leaves, finely chopped
Salt and black pepper, to taste
¼ c. Olio Hojiblanca Extra Virgin Olive Oil
1/3 c. Olio Balsamic Vinegar Condimento
1 French baguette, 1/2 “slices
- In a mixing bowl, combine all ingredients except the bread. Allow to sit at room temperature for 30 minutes. Drain through a sieve to rid of excess liquid.
- Slice baguette into 1/2 “slices. Brush each slice with olive oil. Toast until slightly browned.
- Place 1 tbsp. of tomato mixture on top of each crostini. Serve.
Recipe by Beth Scanlon, CC, Food Fare Carterers