olive tomato bruschetta

I’m not willing to let go of summer and dive into fall just yet. Oh that’s right, wait a minute, we live in Florida now where it’s perpetual summer…compared to the rest of the country that is. Just as a side note, do you believe the stores sell winter PJ’s here? And they’re already in the stores – it’s 96 degrees out. In three months it’ll  be 86 degrees. Anyhoo, let’s remember it’s still summer for a few more days at least. I love this time of year – the ‘Ber’ months, my favourite. There’s that wonderful cross-over of summer and fall produce where so much is in season to choose from – such as tomatoes…still.

olive tomato bruschetta

olive tomato bruschetta

Certain meals I can eat on a regular basis and not get sick of them – this is one of those recipes. A nice bottle of wine, some good crusty bread and a bowl of tomato bruschetta, oh and of course some parmigiano reggiano. It’s a great way to unwind and catch up on each other’s day. Sitting sharing some scrummy food that really, if you don’t toast the bread, you don’t even have to turn the oven on. And in Florida, that’s a bonus.

By the way, the gorgeous cutting board I used in this shot I picked up on my latest trip home to Australia. The beautiful wood is camphor laurel and it smells heavenly. Here is their website, shame it’s such a crappy site for such beautiful boards & counters:  http://www.fabslabscuttingboards.com.au/

olive tomato bruschetta

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sambal oelek (chili paste)
  • 1/2 teaspoon sugar
  • salt and freshly ground black pepper
  • 2 garlic cloves, crushed
  • 1 1/2 lbs (750g) vine-ripened tomatoes, diced (I’m talking beautiful ripe tomatoes here, not the nasty pale pink, floury kind, real tomatoes)
  • 1/3 cup pitted kalamata olives, chopped
  • 1/3 cup shredded (chiffonade) basil leaves
  • slices of toasted baguette or ciabatta bread, to serve
  • freshly grated parmesan cheese, to serve
  1.  Combine everything except bread and cheese in small bowl; toss to combine. This can be made 2 to 3 hours ahead of time.
  2.  To serve,  I like to put the bruschetta mixture, bread and cheese on a platter and let people make their own. It’s more informal and certainly easier on the cook.

* This makes enough for 2 or 3 people for a meal or as an appetizer for 6.

 

olive tomato bruschetta in your face

olive tomato bruschetta in your face

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