Tomato and olive bruschettas

Here's my last own recipe for The VegHog's Tomato Festival, but I will be posting the all important round up later, which contains your contributions as well. Remember to read it, as I got some very nice recipes from my readers!

So here are just simple, but so tasty tomato and olive bruschettas. I used a very nice olive bread in these, which added even more olives, but any sourdough bread would be nice in these.

Ingredients

Slices of olive bread

Selected tomatoes

Green olives

1 garlic clove

Olive oil

Fresh basil

Salt

Ground black pepper

Method

Slice the bread, tomatoes and olives.

Toast the breads lightly. Cut the garlic clove in half and rub it onto the bread slices.

Mix the tomatoes and olives in a bowl with some good quality olive oil and season with fresh basil, salt and ground black pepper.

Place the tomato and olive mix onto the breads and enjoy!

Your VegHog

Rye bruschetta

Almost Friday! I couldn't be happier about it and hopefully I'll have the chance to catch up more with posting and sorting out my holiday photos during the weekend.

Today I wanted to share with you my rye bruschetta idea. A fresh bruschetta is a lovely thing as breakfast or lunch and I made some now because I had tasty heirloom tomatoes at hand. This bruschetta is slightly different to the normal ones, as the base is rye bread, but it's very filling and healthy.

This is what you'll need for my rye version:

Rye bread slices

Heirloom tomatoes

1 small garlic clove

Fresh basil leaves

Pine nuts

Salt

Ground black pepper

Olive oil

Slice the tomatoes and cut the garlic clove in half.

Toast the bread and rub the garlic on the toasted bread slices.

Place the other ingredients on the bread and sprinkle little olive oil on them.

Enjoy!

Your VegHog