Tomato, Basil and Olive Bruschetta

Did you know that the tomato is not a vegetable?

I didn’t until someone told me recently. It’s a fruit….apparently because it has an ovary?? Apparently I wasn’t paying attention in 10th grade biology.

Would you pick up a whole tomato and bite into it like an apple – because I would not. It isn’t that I don’t love them and all, but that just doesn’t seem natural.

However, tomatoes are rich in lycopene, one of the most powerful natural antioxidants. Everybody needs some lycopene 🙂

Bruschetta is one of the most versatile, easy appetizers/side dishes – you can get creative with your toppings. I made this last week when I grilled some chicken and threw some baked potatoes in the microwave.

Tomato, Basil and Olive Bruschetta

1 loaf crusty bread, sliced

1 1/2 cups grape tomatoes, roughly chopped

1/3 yellow onion, diced

1/4 cup black olives, pitted and roughly chopped

1 tbsp balsamic vinegar

1/4 cup olive oil

4 basil leaves, cut in a chiffonade

1 tsp sea salt

1 tsp ground black pepper

Olive oil for brushing

Whisk together the balsamic vinegar, olive oil, basil, salt and pepper. Refrigerate for about 30 minutes.

Preheat oven to 400°.

In a mixing bowl, add tomatoes, onion, and olives and add the dressing, tossing to combine. Place the sliced bread pieces on a baking sheet lined with aluminum foil. Brush the tops of the bread with olive oil. Top with tomato mixture and bake for about 5 minutes – or until starting to brown around the edges (you’ll see it on the onions too).

Scrumptious.

This is part of Food Network’s Summer Fest – a season long franchise (bi-weekly) where Food Network editors team up with food bloggers to share tips and recipes about seasonal produce. Check out all the Summer Fest Tomato posts:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce

Haute Apple Pie: Heirloom Tomato & Three Cheese Tart

What’s Gaby Cooking: Zebra Tomato and Burrata Crostini

Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice

And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta

Chez Us: Roasted Tomato Sauce

Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad

Glory Foods: Fresh Tomato Salsa

Dishin and Dishes: Tomato Tart Tatin

The Purple Cook: Eggplant Parmesan Caprese Salad

I Am Mommy: Tomato Crudite

Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes

FN Dish: Easy Tomato Appetizers

Add a Pinch: Simple Caprese Salad Skewers

Sweet Life Bake: Salsa Cruda

Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano

The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes

Mooshu Jenne: Sun Burst Tomato Pasta

Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?

Cooking With Elise: Tomato Parmesan Biscuits

From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza

Fritos and Foie Gras: Tomato Terrine

Creative Culinary: Fresh and Savory Tomato Pie

Big Apple Nosh: Caprese Salad/Tomato Carnage

Spices and Aroma: Quick and Easy Paneer Curry

Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

Enjoy!

~Dixie Chik~

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7 Comments:

  1. This bruschetta looks amazing. It is one of the best appetizers around!
    Beth Michelle recently posted..Birthday Pancakes

  2. You made me smile, I thought everyone knew that tomatoes were a fruit! Hope I’m not upsetting you but telling you that zucchini, cucumber, and green pepper are fruit too.

    Love your twist on bruschetta.
    Karen

  3. You know tomato is a fruit when you eat a perfect summer garden one that is sweet and juicy like a plum! Love the addition of olives to the bruschetta!

  4. This bruschetta looks fabulous! Love that you also used olives!

  5. Love Bruschetta…one of my favorite appetizers. Makes a fun group appetizer for your guests!

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