Tomato Olive Bruschetta

I was having drinks and apps, discussing an upcoming trip with some fine ladies and my cousin Robin puts this out on the table.  First of all, we all ooooh'd and awww'd over the beauty of it and then we tasted it....holy flippin' delicious freshness!!!  Can you say love at first bite?!  This recipe sounds so basic but it's so dang good!

The fresh chili doesn't add fiery heat, it adds a subtle warmth.  If you're unsure of it's heat, try a tiny bit.  Use more or less to your liking but it does add an element that's almost necessary.

Fresh basil, juicy tomatoes, salty olives, warmth from the chili, and a touch of sweetness from the Balsamic.    Soooo good.  The mixture will sit for a few hours but don't add the chili or Basil until just before serving.  

p.s. There is no cheese in this...shocking, I know.  However, it's actually so good, I don't feel it needs any.  The flavours alone, are enough to keep it light and fresh.

Tomato Olive Bruschetta

Makes 14-18

1 small baguette, sliced into 1/2 inch rounds

Olive Oil

1 clove garlic, peeled

1 cup multi-coloured cherry tomatoes, halved and quartered

1/2 cup good Black and Green olives, halved and sliced

3 tbsp Extra Virgin Olive Oil

1 tbsp good Balsamic Vinegar

1-2 tbsp fresh red Chili, seeded and finely chopped (taste for heat and adjust to your liking - shouldn't overpower)

4-5 Basil leaves

Pre-heat the oven to 350F.  Place the baguette slices on a baking sheet and brush both sides with a little olive oil.  Bake 18-20 minutes, flipping halfway through.  Remove from the oven and rub the garlic clove on each piece.  Set aside until ready to use.  Can be done hours ahead.

In a bowl, combine the tomatoes, olives, olive oil and balsamic.  Give it a gentle toss and set aside for a couple of hours to mingle.

Just before serving, thinly slice the basil.  Add the chili and the basil to the tomatoes and gently combine.  Serve with the crostini.