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Bruschetta with Tomatoes and Olives

By , from the Margarett Waterbury collection


This makes a terrific topping for starches of any kind, including pasta, flatbreads, and bruschetta. The high notes of perfectly ripe summer tomatoes are anchored with the earthy fruitiness of two kinds of olive: oil-cured black olives and extra-virgin olive oil.

Because it is so simple, this is heavily dependent on quality ingredients for success. Use only the best available tomatoes picked as recently as possible, and if you have fancy olive oil tucked away for salads, this is the time to use it.


2 medium perfectly ripe tomatoes (about 1 pound), seeded and diced
2 to 3 oz. oil-cured, pitted black olives (the wrinkly kind), chopped roughly
2 Tbsp. best olive oil
~ Salt, to taste
1 to 2 tsp. balsamic vinegar (optional)
~ About 12 large basil leaves, rolled into a cigar shape and sliced very thinly


  1. Mix the chopped tomatoes and olives with the olive oil, salt, and balsamic vinegar if using (the vinegar can help if your tomatoes are at all lackluster). Heap abundant spoonfuls atop toasted bread, and sprinkle with the basil.

Related recipe: Basic Bruschetta; article: Aperitivo time

This content is from the Margarett Waterbury collection.

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