831.659.4288
14 Del Fino Place, Carmel Valley, California 93924

Open seven days a week: 11AM – 5PM

This recipe is adapted from Emeril Lagasse’s ‘Bruschetta with Mozzarella, Tomatoes and Olives’ and uses our Roasted Garlic and Doctor’s Blend Olive Oils.

Print Recipe
Mozzarella, Tomatoes and Olive Bruschetta
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 lb ripe tomatoes, cored, seeded and diced
  • 2 tbs kalamata olives, minced
  • 1 tb shallot, minced
  • 8 oz fresh mozzarella, diced
  • 1/4 cup red wine vinegar
  • 1/2 cup Doctor's Blend Olive Oil
  • 1 baguette sliced into 1/2 inch thick slices
  • 1/4 cup Roasted Olive Oil Vinegar
  • 1/2 cup basil, sliced
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 lb ripe tomatoes, cored, seeded and diced
  • 2 tbs kalamata olives, minced
  • 1 tb shallot, minced
  • 8 oz fresh mozzarella, diced
  • 1/4 cup red wine vinegar
  • 1/2 cup Doctor's Blend Olive Oil
  • 1 baguette sliced into 1/2 inch thick slices
  • 1/4 cup Roasted Olive Oil Vinegar
  • 1/2 cup basil, sliced
Instructions
  1. Preheat the oven to 400° F.
  2. Combine the tomatoes, olives, shallot and mozzarella in a bowl. Season with salt and pepper then stir in the vinegar and olive oil and set aside.
  3. Place the baguette slices on a baking sheet and bake in the oven until crisp, about 15 minutes. Remove from the oven and brush generously with our Roasted Garlic Olive Oil. If any garlic olive oil remains, add it to the tomato mixture. Fold in the basil and season with salt and pepper.
  4. Serve the toast slices on a large platter with the tomato mixture alongside for guests to spoon over the toasts.
Share this Recipe