Tomato and Olive Salsa on Ciabatta
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Ingredients
for
4
- For Salsa
- 6 ripe Plum tomato (rinsed; trimmed and finely chopped)
- 2 cloves garlic cloves (peeled and minced)
- 1 small, red Bell pepper (rinsed; cored and finely chopped)
- 1 scallion (green onion)
- 16 black Olives (pitted and sliced)
- 2 Tbsps good quality olive oil
- 2 tsps balsamic vinegar
- 10 fresh Basil (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- In Addition
- 4 slices Ciabatta (bread)
- ¼ cup good quality olive oil
- ½ cup shredded Mozzarella
Preparation steps
1.
For Salsa:
2.
Position oven rack in the top position. Preheat oven to 450º F / 230º C.
3.
In a non-reactive bowl, combine finely chopped tomatoes, garlic, bell pepper, green onion, sliced olives, olive oil, vinegar, basil leaves, salt and pepper. Gently mix to incorporate. Set aside.
4.
To Assemble:
5.
Coat one side of each bread slice with olive oil using a pastry brush. Place on a baking sheet, olive oil side down. Place baking sheet in the oven on the top rack. Toast for 5 minutes, or until the bread just begins to turn golden brown.
6.
Arrange the toasted bread slices on a serving tray or platter, olive oil side up. Cover each slice with a generous amount of tomato and olive salsa. Top with cheese and return to the oven for several minutes until the cheese is bubbly, about 2 to 3 minutes. Serve immediately.
