1½tsp Minced Garlic(3 cloves or right out of the jar)
½loafBread (or a baguette)
drizzle ofOlive Oil
pinch of Salt
2-3cupsPesto (link in blog for my recipe)
Marinated Olives - a variety & pitted
Anything else you would like. See blog notes
Cherry Tomato Bruschetta
Make the bruschetta first and set aside in the refrigerator. You can even make this the day before. The longer it has time to sit, the more flavorful it will become.
Chop up your cherry tomatoes. I did a combination of quartering and halving. Combine your tomatoes with your garlic, salt and olive oil. Toss together. Cover and set aside in the refrigerator.
Preheat your over to 400F. Lay your bread slices out on a cooking sheet. Drizzle with olive oil and sprinkle a pinch of salt. Bake at 400F for 5-10 minutes, or until it reaches your preferred crusty texture.
Preheat your oven to 400F (or do this at the same time as you bake your crusty bread)Place your slices on a baking sheet. Bake at 400F for about 7-10 minutes, until it reaches your preferred crispiness.
Spread a thick layer of pesto on the crusty bread.
Stir the bruschetta to mix up the flavors and scoop on top the pesto.
Add on your toppings, arranging them in any fashion you want to. It can be plain and simple or as elaborate as you want to make it.