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Take advantage of tomato season with this simple, yet simply delicious appetizer.

  • 2 6 oz. jars of kalamata olives (pitted)
  • 6 roma tomatoes
  • 12 scallions
  • 6 TB. grated Parmesan cheese
  • 4 TB. olive oil
  • 4 TB. red wine vinegar
  • 1/2 tsp. salt

If you canít find pitted olives it is very easy to pit them with a cherry pitter. You should be able to find a cherry pitter in a store with a large gadget selection. After the olives are pitted, coarsely chop them. We used roma tomatoes because they are meatier and have fewer seeds. Core the tomatoes and chop them into 1/4 inch pieces. Remove the tops and the greens of the scallions and cut the white portion into rings. Put all of the ingredients into a bowl and toss well. It is best to do this a day ahead to let the flavors blend. Bring to room temperature before serving for the best flavor. Serve on baguette rounds. If you would like you can lightly brush the bread slices with olive oil and lightly toast them under the broiler before serving with the bruschetta. If you have even more time, after you toast the bread top it with a spoonful of bruschetta, sprinkle with a small amount of grated Parmesan and toast until cheese is warmed.

Prep. time: 10 minutes
Cooking time: none Serves: 8-10

Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Basil California .4 oz. 1/2 cup jar

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