Olive and Tomato Bruschetta


This is a lite and simple bruschetta with no refined oil, but delicious with the addition of the green ripe olives.  Serve on whole-wheat baguettes, toasted Whole-Wheat Rustic Bread or Whole-Wheat French Bread.  It makes a lovely lick-the-bowl, fat-free topping.







Olive and Tomato Bruschetta

Servings: 3 cups
Prep Time: 15 minutes


3 cup quartered grape tomatoes or seeded diced ripe Roma tomatoes

1/3 cup diced green RIPE olives

2 tbsp finely diced red onion, opt.

1 large clove minced garlic

6-8 basil leaves (depending on size), chopped

2 teas lemon juice

1/4 teas salt

  1. Prepare tomatoes, olives and herbs.
  2. Combine all ingredients together and let marinate in the refrigerator for 1 hour before serving.