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Tomato and Olive Bruschetta


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  • 8 (1/2 inch thick) slices French bread, toasted
  • 1 clove garlic, cut in half
  • 1 cup chopped plum tomatoes (about 1/2 pound)
  • 4 large Kalamata olives, coarsely chopped
  • 1 tsp capers
  • 1 tbs minced red onion
  • 1 tbs EVOO
  • 1 tbs chopped parsley
  • Salt and Pepper to taste


Servings 8


Step 1

1. Rub toasted bread with cut side of garlic and discard the garlic.

2. Combine the tomatoes, olives, capers, onion, EVOO and parsley. Let stand 15 mins. Taste and add S&P, if needed. Spoon onto bread and let stand another 10 mins (to soak into bread).

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