3 Tbsp Kalamata olives, pitted and roughly chopped
1 Tbsp flat leaf parsley, chopped
1 baguette, sliced into 12 ½” slices
1 clove garlic plus 2 cloves, thinly sliced
3 Tbsp extra-virgin olive oil, separated
1/4 tsp chili flakes
Kosher salt and freshly ground black peppercorns to taste
Toast baguette slices and rub with garlic clove. Drizzle toasted bread lightly with 1 tablespoon of olive oil. Set aside.
In a small nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add sliced garlic and gently fry to very light golden color, approximately 1 minute. Add chili flakes, capers, and olives. Stir and continue to fry another minute. Remove pan from heat and cool slightly.
Place diced tomatoes in a medium mixing bowl. Pour slightly warm garlic-caper mixture over tomatoes and gently stir. Fold in chopped parsley and season with salt and pepper to taste.
To serve, spoon a generous spoonful of bruschetta tomatoes over crostini.
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