Tomato and Kalamata Olive Paste Bruschetta

Tomato and Kalamata olive paste Bruschetta brings you a tasty combination of sweet roasted tomatoes, tangy Kalamata olive paste, fragrant fresh basil and rosemary and creamy feta cheese. It is also very easy to make with only 5 steps below! 


  • 2 cup multi-colored heirloom baby tomatoes cherry tomatoes
  • Extra virgin olive oil
  • ½ cup kalamata olives, pitted and quartered
  • ¼ cup feta, diced
  • ¼ cup chopped basil
  • 2 Tbsp fresh rosemary, minced
  • 1 small loaf artisan bread, sliced
  • Kosher salt & ground black pepper
  • Kalamata olive paste


  • Preheat oven to 425.
  • Line a rimmed baking sheet with parchment paper. Toss tomatoes in 1 Tbsp extra virgin olive oil to coat. Arrange tomatoes on a baking sheet and sprinkle with kosher salt. Roast for 20 minutes.
  • In a medium bowl combine olives, feta, basil, rosemary, tomatoes, 1 Tbsp extra virgin olive oil and salt and pepper to taste. Fold ingredients together until combined.
  • Heat a large skillet over medium-high heat. Cut sliced bread in half. Drizzle skillet with approx. 2 Tbsp extra virgin olive oil. Add bread, brown each side until lightly toasted. Arrange bread on a serving platter, top with tomato and Kalamata olive paste and serve.

Source: Good Thyme Kitchen

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