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Easy bread and tomato recipes with Olive dressing
from: Pinaud and AnupamPOMODORO AND DUO OLIVE BRUSCHETTA
(Bread with tomatoes and two-olive dressing)
Ingredients
- 400 gm ripe tomatoes
- 10 gm fresh basil
- 5 gm garlic cloves
- 30 ml extra virgin olive oil
- 35 gm olive oil (for cooking)
- 1 baguette (long loaf of bread)
- 8-10 pieces black olives, stored in olive oil
- 8-10 pieces green olives, stored in olive oil
- Salt and pepper powder to taste
Method For the topping
- Blanch the tomatoes. Peel off the skin and de-seed the tomatoes. Chop the pulp coarsely.
- Chop basil leaves.
- Peel and chop garlic finely.
- Mix chopped tomatoes, garlic and basil in a bowl. Add seasoning and extra virgin olive oil. Leave at room temperature for 60 minutes.
- Chop olives that have been stored in olive oil.
- Stir in chopped olives into the tomatoes.
- Preheat oven to 200 C.
- Cut the baguette into half-inch thick slices.
- Spread slices on the baking tray and toast until lightly browned, turning once.
- Spoon in the tomato and olive topping on the bread, spreading it roughly.
- Garnish the bruschetta (the dish thus made) with a basil sprig and serve with a salad of your choice.
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