Tomato, olive and phourssan bruschetta
With tomatoes, black olives and phourssan, these Italian-style bruschettas will make you crunch with pleasure during your aperitifs or your gourmet and colorful summer meals.
- 4 slices of country bread
- 2 ripe tomatoes
- 6 black olives
- 50 g phourssan
- 1 clove of garlic
- 1 drizzle of olive oil
- 3 tbsp. tablespoons chopped fresh parsley
- salt, pepper to taste
Preparation 10 minutes
Cooking 5 minutes
Rest 1 hour
Peel and chop the garlic.
Wash, sponge, pit and cut the black olives into small cubes.
Scald, peel, seed and cut the tomatoes into small cubes. Place them in a bowl and drizzle them with olive oil. Add the cubes of black olives as well as the chopped garlic and parsley, salt and pepper to taste, then mix well.
How to chop your herbs?
How to peel and seed tomatoes easily?
How to peel garlic?
Cover the bowl with cling film and place it in the fridge for at least 1 hour before serving.
Meanwhile, cut the phourssan into small cubes.
When ready to serve, toast the slices of country bread in a toaster or under the broiler, placed on a baking sheet covered with parchment paper.
Once the slices of bread are toasted, let them cool to room temperature.
When cool, place the slices of toasted bread on a serving platter.
Take the tomato mixture out of the fridge and spread it over the slices of toast. Sprinkle with Phourssan cubes, then adjust the seasoning with salt and pepper if necessary.
Serve these bruschettas with tomatoes, olives and phourssan immediately on the plates. Enjoy them as an aperitif or as a starter, accompanied by a seasoned green salad.
If the tomatoes are not in season, you can use canned peeled tomatoes. Do not hesitate to add oregano or dried tarragon in the tomato preparation to give it more flavors. You can also add more minced garlic to this mixture if you wish.