Tomato Bruschetta

Ngoc Minh Ngo

Serves 4 Hands-On Time: 15m Total Time: 20m

Ingredients

2 hamburger or hot dog buns, split
4 tablespoons olive oil
6 Roma (plum) tomatoes, seeded and diced
6 kalamata olives, pitted and roughly chopped
2 tablespoons fresh oregano or basil, torn
kosher salt and pepper

Directions

Heat broiler.
With a rolling pin, roll the bun halves until flattened.
Place on a baking sheet and brush both sides of the buns with 2 tablespoons of the oil. Broil until golden brown, about 1 minute per side.
In a bowl, combine the tomatoes, olives, oregano or basil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Transfer the buns to a platter and spoon the tomatoes over the top.

By Tara Bench, August 2007

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Quick Tip

The most efficient way to dice a tomato is to first cut out the stem, then stand the tomato on the stem end and slice it. Stack the slices and cut crosswise into strips, then cut the strips crosswise again.