Roasted tomato and olive bruschettas

recipes-olives from spain
  • 15 pcs (50 g) Black OLIVES FROM SPAIN (chopped)
  • 12 Slices Baguette, (½ inch thick)
  • 2 pc Tomatoes
  • 1 pc Yellow Bell Pepper
  • 1 tbsp Fresh Basil Leaves (chopped)
  • 3 tbsp Extra-Virgin Olive Oil
  • 3 tbsp Olive Oil
  • ¼ cup Soft Goat Cheese
  • 5 pcs Basil leaves
  • Coarse Sea Salt
Preparation time:
30 minutes
4 portions
Level of difficulty:
  • Preheat the grill pan over medium-high heat for five to seven minutes.
  • Cut the tomatoes and bell pepper in half lengthwise and de-seed them.
  • Brush on both sides of the tomato & bell pepper halves with olive oil. Season with salt and pepper to taste.
  • Roast the tomatoes and the bell pepper for about 10 min.
  • Peel and chop the grilled tomato and bell peppers.
  • In a bowl, mix grilled tomatoes, olives, grilled peppers, torn basil leaves and extra virgin olive oil. Season with salt & pepper.
  • Toast the baguette slices in the oven.
  • Spread goat cheese onto toasted baguette slices along with the tomato mixture. Serve immediately.