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August is a Great Month to Try this Tantalizing Tomato Tapenade Bruschetta

tomato tapenade bruschetta

tomato tapenade bruschetta (I used a variety of colorful cherry sized tomatoes sliced in half on this day)

There’s nothing better than garden fresh tomatoes in August. This is a super easy and scrumptious appetizer I like to make. It’s kind of a melding of two recipes from two of my favorite cookbooks; one found in the Seattle Junior League’s Celebrate the Rain cookbook & the other in the Seattle Junior League’s Simply Classic cookbook. I hope you like it!

Tomato Tapenade Bruschetta


  • 4 large tomatoes, seeded and diced
  • 1/3 cup fresh basil, chiffonaded
  • 3 medium garlic cloves, minced
  • 2 T. fresh italian parsley, chopped
  • 1/4 cup plus extra for brushing extra virgin olive oil
  • 2 t. balsamic vinegar
  • 1 t. dried oregano
  • 1 cup fresh mozzarella, finely diced or feta, crumbled
  • 1 loaf crusty italian bread, cut into 1/2 inch slices

Cooking Directions:

  1. Gently stir together tomatoes, basil, garlic, parsley, evoo, vinegar,oregano and cheese. Salt and pepper to taste.
  2. Brush one side of each bread slice with olive oil. Toast both sides of bread on grill or under broiler of bake at 400 degrees for 4 minutes.
  3. Serve the toasted bread with the tapenade.


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