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Tomato bruschetta

Recipe by:Julio Camberos, Jr.


  • 3 medium-sized tomatoes
  • 3 ounces kalamata olives
  • 4 leaves fresh basil
  • 1 tablespoon fresh minced garlic
  • kosher salt
  • fresh cracked black pepper
  • 4 ounces extra virgin olive oil


Boil, seed and skin tomatoes, dice into small squares and place in large metal bowl.
Stir in garlic.
Stir in olives (optional).
Apply olive oil evenly over mixture and stir.
Add salt and pepper to taste.
Slice basil into small, lengthwise sections. Add to mixture.
Serve over grilled focccacia bread.

Serves 2.

Califonia Bountiful