Did I ever tell you that the first time I ever voluntarily ate raw tomatoes was when I was in college? (Isn’t that just nuts?)

I went to a party at a friends parents house and they served this new, hip dish called “bruschetta”! (bare with me, it was the 90’s) So then I recognized what I had been missing out on, and began a mini obsession with all thing bruschetta. Actually- I am pretty much into anything that you can put on a crostini, because YUM, but I have old school love for anything that reflects the original bruschetta combo.

Tomato Olive and Mint Bruschetta (Vegan and Gluten Free) from HeatherChristo.com

This is perfect for any upcoming summer gatherings you might be having because everyone can eat it (it’s GF, vegetarian- even vegan) it has no problem hanging out in the sun all afternoon (yay for veggies!) it’s super EASY!! and it’s totally delicious- oh, and kind of pretty, right?

Tomato Olive and Mint Bruschetta (Vegan and Gluten Free) from HeatherChristo.com

You could also feel free to experiment with this a little bit. I could see swapping out the green onions for shallots (a nice dash of purple color!) you could add additional fresh basil leaves, or even make a batch of the soft almond ricotta and slather that on the crostini first and follow up with the tomato topping. I am sure you can think of lots of other ways to customize this as well, or just enjoy as is for a really fresh, bright and tasty appetizer!

Tomato Mint Olive Bruschetta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups cherry tomatoes, halved
  • ½ cup kalamata olives, halved
  • 2 green onions, finely sliced on a bias
  • ½ cup packed fresh mint leaves, very finely sliced
  • 2 tablespoons olive oil
  • Kosher salt
  • 12 slices of baguette (I used gluten free-vegan baguette slices)
  • 2 tablespoons olive oil
  • 1 garlic clove
Instructions
  1. Preheat the oven to 350 degrees. Place the crostini slices on a sheet pan and drizzle with olive oil. Bake for 10 minutes until golden. Rub each toasty slice with the garlic clove and set aside.
  2. In a medium bowl, combine the cherry tomatoes, olives, green onions, fresh mint and olive oil. Gently toss together and then season to taste with kosher salt.
  3. Spoon generous amounts of the Tomato Olive Mint mixture onto the toast and serve on a platter.

 

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Categorized: Appetizers, Recipe Index, Vegan
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Did I ever tell you that the first time I ever voluntarily ate raw tomatoes was when I was in college? (Isn’t that just nuts?)

I went to a party at a friends parents house and they served this new, hip dish called “bruschetta”! (bare with me, it was the 90’s) So then I recognized what I had been missing out on, and began a mini obsession with all thing bruschetta. Actually- I am pretty much into anything that you can put on a crostini, because YUM, but I have old school love for anything that reflects the original bruschetta combo.

Tomato Olive and Mint Bruschetta (Vegan and Gluten Free) from HeatherChristo.com

This is perfect for any upcoming summer gatherings you might be having because everyone can eat it (it’s GF, vegetarian- even vegan) it has no problem hanging out in the sun all afternoon (yay for veggies!) it’s super EASY!! and it’s totally delicious- oh, and kind of pretty, right?

Tomato Olive and Mint Bruschetta (Vegan and Gluten Free) from HeatherChristo.com

You could also feel free to experiment with this a little bit. I could see swapping out the green onions for shallots (a nice dash of purple color!) you could add additional fresh basil leaves, or even make a batch of the soft almond ricotta and slather that on the crostini first and follow up with the tomato topping. I am sure you can think of lots of other ways to customize this as well, or just enjoy as is for a really fresh, bright and tasty appetizer!

Tomato Mint Olive Bruschetta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups cherry tomatoes, halved
  • ½ cup kalamata olives, halved
  • 2 green onions, finely sliced on a bias
  • ½ cup packed fresh mint leaves, very finely sliced
  • 2 tablespoons olive oil
  • Kosher salt
  • 12 slices of baguette (I used gluten free-vegan baguette slices)
  • 2 tablespoons olive oil
  • 1 garlic clove
Instructions
  1. Preheat the oven to 350 degrees. Place the crostini slices on a sheet pan and drizzle with olive oil. Bake for 10 minutes until golden. Rub each toasty slice with the garlic clove and set aside.
  2. In a medium bowl, combine the cherry tomatoes, olives, green onions, fresh mint and olive oil. Gently toss together and then season to taste with kosher salt.
  3. Spoon generous amounts of the Tomato Olive Mint mixture onto the toast and serve on a platter.

 

Recipe by Heather Christo (http://heatherchristo.com)