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~
This Post Has 7 Comments
This bruschetta looks amazing. It is one of the best appetizers around!
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
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!
Your bruschetta looks amazing, great appetizer. The crisp bread and the cool veggies are hard to resist! Also, thanks for the info on the summer fest and the links.
This bruschetta looks fabulous! Love that you also used olives!
I love bruschetta. I read recently a great definition Toatoes are botanically fruit a a vegetable in he culinary sense
Love Bruschetta…one of my favorite appetizers. Makes a fun group appetizer for your guests!