Tomato and Black Olive Bruschetta on Garlic Toasts

1. 1

   Make an ice-water bath (see Notes).

2. 2

   Meanwhile, bring a medium pot of water to a boil, Core the tomatoes and cut an X in the bottom of each with the tip of a knife.

3. 3

   Blanch the tomatoes in the boiling water for about 10 seconds, then remove the tomatoes from the water with tongs and place in the bowl of ice water.

4. 4

   Drain the tomatoes, then peel and cut them into quarters.

5. 5

   Remove the seeds and ribs with a sharp knife and discard.

6. 6

   Each tomato will yield lour petals of flesh.

7. 7

   Cut each petal into thin strips and then into a small dice and place in a medium bowl.

8. 8

   Stir in 2 tablespoons of the oil, the salt, pepper, vinegar, olives, and thyme.

9. 9

   Toss gently.

10. 10

    Preheat the broiler, or prepare the grill.

11. 11

    If you are using the roasted garlic, mash the garlic with the remaining 2 tablespoons of oil.

12. 12

    Brush the baguette slices with the oil, lightly season with salt and pepper, and place the slices on a baking sheet if using the broiler.

13. 13

    Toast the slices until golden brown, then set aside to cool.

14. 14

    Spoon 2 teaspoons of the tomato-olive mixture onto each bread slice and arrange on a festive platter to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.