I can actually hear my mom questioning most of this olive bruschetta recipe. Not doubting the deliciousness of the recipe itself but questioning why her daughter, who dislikes olives immensely, is posting a recipe all about olive bruschetta.
Well, let me tell you, as someone who doesn’t love olives, I, for some reason, LOVE this recipe.
I remember giving a similar recipe a whirl years ago at a cooking class (at the cookshop – it looks like it’s only private classes now) and automatically turning my nose up to the olive situation.
Like a brave girl (I mean, honestly, these olives might bite you), I decided to taste it. I was blown away by the flavor explosion and the fact that I actually liked the taste the olives provided in the dish.
SO here I am, about ten years later still only eating olives in pasta sauce and bruschetta.
Baby steps, right?!
Honestly, if olives aren’t your thing, I feel you. I have two options:
+ You can easily make this sans olives, but I must warn, I haven’t done it that way, and I’m not sure about the flavor situation… I am thinking still delicious, but not an explosion like what you get with the olives.
+ My next idea for you is to come on over, tell me what day, I’ll make you a batch. We’ll have some vino; you can taste test, and tell me where you stand.
I would always pick option 2.
If you’re an olive person, you’re in luck! I would make these, bring them as an appy to your outdoor BBQ. You can make them COVID friendly by plating them individually for people (method described in the recipe below), serve them before your alfresco dinner, or just make it because life is short.
Plus, you, or both you and your partner deserve some delicious food.
+ 1 French baguette
+ 1/4 cup olive oil
+ 1 Tbsp butter, melted
+ 4 cloves garlic, minced
+ 6 medium Roma tomatoes, finely chopped
+ 1/4 to 1/2 cup olives (I used a variety, and the amount depends on how much you like olives), finely chopped
+ 4 chives, finely sliced
+ salt and pepper
1. Set oven to broil.
2. Slice the baguette into 1/2 inch thick pieces. Combine your olive oil and butter and brush mixture onto the sliced baguette. Place the baguette on a cookie sheet with the oil/butter side face up*.
3. Broil your bread for 4 minutes or until the pieces are a beautiful golden brown (keep a very close eye on it, so it doesn’t burn).
4. In a medium pan, heat olive oil over medium-low heat. Sautee garlic and olives until soft (approximately 7 minutes).
5. Add your finely chopped Roma tomatoes to the pan and continue cooking for 5 minutes.
6. Either serve your bruschetta in a dish and let your guests go for it OR, dish it out onto your bread, pop it into the oven again on broil for one minute. Top with finishing salt, pepper, and chives.
* Pro-tip. If you want to get wild, add some minced garlic and pepper to your butter/oil mixture before you broil your bread. It’s so good. I would not steer you wrong!