John Myers
Bruschetta with Olives and Onions
The perfect bruschetta with olives and onions recipe with a picture and simple step-by-step instructions.
To garnish:
- 1 medium-sized Tomato, red, fully ripe
- 2 Olives, black, pitted, out of the glass
- 2 small Onions, red
- 2 tbsp Extra virgin olive oil
- 2 Pinches Salt
- 2 Pinches Black pepper, fresh from the mill
- Dill, fresh
- Flowers and leaves
- Halve the ciabattino horizontally and fry the halves in a dry pan with 1 tablespoon of the olive oil and the cut surface facing downwards until light brown.
- Wash the tomatoes, remove the stalks, peel, quarter, core and cut the quarters lengthways into approx. 5 mm wide strips and cut them crossways into cubes. Drain the olives from the jar and cut them into pieces like the tomatoes. Cap the small, red onions at both ends, peel and cut into thin slices.
- Distribute the tomato pieces on the ciabattino slices and press down gently. Spread the olive pieces and the onion slices over the top. Season with salt and pepper and drizzle with the remaining olive oil. Place on a serving plate, garnish, serve warm and enjoy.
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