I am of the opinion that enough has been said about the perfect summer tomato. It’s like the Sarah Palin of the the food world—what is there really left to say?
It is not that I do not like to eat them, because obvs, I do. It just seems that every summer the food media world becomes obsessed with the glories of the Utopian tomato. I prefer to let the poor vegetable (or is it a fruit?) speak for itself.
Cherry Tomato and Olive Bruschetta
A delicious topping for grilled or toasted bread; fresh chopped cherry tomatoes, kalamata olives, and garlic.
- Yield: 2–3 1x
- 2 cups chopped cherry tomatoes
- 1 clove garlic, minced
- 1/3 cup kalamata olives, quartered
- 1/3 cup basil leaves, thinly sliced
- 3 tablespoons olive oil
- 4 (1-inch thick) slices rustic bread
- Heat broiler to high and arrange an oven rack in the middle.
- Combine tomatoes, garlic, olives, basil and olive oil in a medium bowl. Season with salt and pepper and set aside.
- Place bread slices on a baking pan and drizzle with a little bit more olive oil. Sprinkle with salt and pepper and broil until toasted and golden. Divide tomato mixture between the slices and serve.