Tomato and Olive Bruschetta

September 24, 2013




1 small loaf of bakery bread, cut into 3/4 inch slices

3 medium tomatoes

¾ cup Lucero Olives

3 Tbsp.  Lucero Green Olive Tapenade

2 Tbsp.s chopped fresh basil

1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil, plus additional

for drizzling on bread

1 Tbsp. Lucero Traditional Red Balsamic Vinegar

1 tsp. lemon juice

½ tsp. freshly minced garlic

salt and pepper to taste

Optional: goat cheese




Preheat broiler to low



1-  Place bread on lined baking sheet.


2-  Drizzle bread with olive oil. Toast under broiler until lightly

golden  and crisp.


3-  While bread is toasting, quarter the tomatoes, scoop out and

discard seeds. Dice tomatoes, combine with other ingredients

in large mixing bowl.


4-  Top warm bread with tomato and olive mixture, enjoy!


Optional: Spread goat cheese on warm bread and top

with tomato mixture.


Taste Note: Ascolano is Lucero Yellow Green Label-Med





Print Article

Leave a Comment