Bruschetta Bowls
Bruschetta bowl — a medley of Italian flavors in a single dish. An easy-to-enjoy twist of the classic Italian appetiser.
Ingredients
- 2 slices Italian bread
- 12 black olives we used kalamata, but any olive work
- 8-10 fresh basil leaves
- 1 cup ripe tomatoes
- 2 tbsp olive oil extra virgin
- salt and pepper, to taste
Instructions
- Preheat the oven at 360º F / 180º C.
- Transfer the bread cubes to a baking tray and bake for 15 minutes until golden brown. In the middle of the process, shake the tray to brown all croutons evenly.
- To help peeling the tomatoes, make a small X with a knife to one side of each tomato and place them into boiling water on a small pan for 15 seconds, then pass it through running water. Peel the tomatoes with your hands.
- To a medium bowl, add the cubed tomatoes, olives, croutons and drizzle olive oil. Toss to coat and taste for salt. If needed, add more.
- Alternatively, transfer to 4 small cups, garnish each with basil leaves and serve as an appetizer.