Tomato and Olive Bruschetta

    30 minutes

    These are delicious snacks for a party or as a side for an Italian feast. If you prefer you can use slices of French bread instead of English muffins.

    5 people made this

    Serves: 8 

    • 4 English muffins, split
    • 4 cloves garlic, minced
    • 2 tablespoons butter
    • 1 tablespoon chopped fresh basil
    • 4 large fresh tomatoes, peeled and chopped
    • 8 black olives, pitted and halved
    • 1 tablespoon tomato paste
    • 1 tablespoon olive oil
    • 2 teaspoons lemon juice
    • 1 teaspoon honey
    • 4 slices mozzarella cheese, halved
    • 1 pinch salt and pepper to taste

    Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

    1. Preheat the grill and set the oven rack about 15cm from the heat source. Toast muffin halves under grill until golden, about 2 to 3 minutes. Mix garlic, butter and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
    2. Combine tomatoes, olives and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, drizzle the olive oil mixture over the top, place a piece of mozzarella on top of that and season with salt and pepper.
    3. Return muffins to grill; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.

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    Reviews in English (5)


    I wanted to add one more thing to my above review. Next time I make it, I will mix half the garlic with the tomatoes and half with the butter. It is just the right amount of garlic, but would taste better spread evenly throughout the whole thing than just concentrated in the bread.  -  20 Nov 2009  (Review from Allrecipes USA and Canada)


    This is a lovely recipe! So delicious and fresh. I was drawn to this recipe because of the English muffins. I love English muffins. I didn't peel the tomatoes and instead of sliced mozzarella, I used shredded. I also divided the garlic up between the butter and tomato mixtures. We had these for lunch and they came out like awesomely fresh mini-pizzas!  -  02 Jul 2011  (Review from Allrecipes USA and Canada)


    Inspired blend of flavors and mouthfeel: savory, sweet, bright, rich, crunchy, creamy, warm, cool. And just as drescribed, snarfed up just as it was plated. I brought the ingredients (substituting the more traditional french bread slices) to the annual holiday hoo haa to assemble there. Upon arrival I spotted at least five other platters of bruschetta of various types and I almost didn't make these out of concern about waste as the other platters were just being picked at. I persevered and without fanfare plopped these on the groaning board. Within 5 minutes all 36 had disappeared.  -  14 Dec 2010  (Review from Allrecipes USA and Canada)