Bruschetta with Smashed Cherry Tomatoes & Olives Posted by: | April 19, 2010

Bruschetta is my all time favorite appetizer. And what better way to make Bruschetta than making with your own home-made french bread?  A concept I would not dare to phathom a year ago, or even a few months back. But this weekend, being phenomenal as it is thanks to the birth of my first bread, will be the perfect weekend to make my Bruschetta fantasy a reality. There are many types of Bruschettas, but my favorite would have to be the ones with tomatoes and olives on top, especially when it’s cherry tomatoes. I just love how the cherry tomatoes pop the juice into your mouth while you bite into that crunchy garlicky bread. I don’t really see Bruschettas with cherry tomatoes in the restaurants here as they tend to chop up the big tomatoes into juiceless tiny pieces. So here it is. The best and quickiest Bruschetta with Cherry tomatoes recipe, by my idol chef, Jamie Oliver.

Bruschetta with squashed cherry tomatoes and olives (adapted from “Oliver’s Twist” by Jamie Oliver to my own taste):

INGREDIENTS (serves 4 – 6)

  • 2 handfuls cherry tomatoes
  • 1 handful black olives
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • a drizzle balsamic vinegar
  • a handful fresh basil
  • sea salt
  • freshly ground black pepper
  • 1/2 loaf french bread or baguette, cut into slices
  • 1/2 clove garlic
  • parmesan cheese, for shaving


  1. Squash your tomatoes into a bowl using your hand. Now this is a very messy affair if you don’t put one hand over the tomato to cover the juice and pips from flying everywhere. Even if you do, you will get a few accidental splashes for sure so don’t wear your best shirt while you do this. You don’t have to squeeze all of the juice out of the tomatoes. I prefer it semi juicy & meaty.Then, gently smash the olives on a board with a hard object. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, and rip in the basil. Season, to taste, and that’s your bruschetta topping.

2. Griddle or toast the slices of bread and rub one surface with the garlic clove. I love using the griddle pan for this as you can see the beautiful griddle lines on the bread, just as if it was grilled.

3. pile on the tomatoes on the garlic side, and drizzle with a little bit more olive oil and finish with shaves of Parmesan. And there you have it, your very own Bruschetta whipped up within 15 minutes:

This is a perfect Appetizer that will impress your guests. It uses such simple ingredients but deliver a whole Italian experience right into your home, and there is literally no way of screwing it up. Just the perfect Sunday meal to wrap up a weekend of kitchen experiments :)


3 Responses to “Bruschetta with Smashed Cherry Tomatoes & Olives”

  1. Phuong Do says:

    Wow, look soooo tasty.
    The bruschetta I often eat at restaurants… they chop the tomato instead of squeezing it. Perhaps it’s time saving than your way?

    What is balsamic vinegar? Can we replace it with white rice vinegar?

    Ah, congrats on your first self-baking bread ^^

    • Chi Anh says:

      Phuong: Balsamic vinegar: it is often used in salad dressings. rice vinegar is not really suitable for this. You need a kind of vinegar that brings out the sweet flavours of the tomatoes. Alternatively you can use white wine vinegar. rice vinegar is used mainly in asian cooking. The reason this bruschetta recipe uses hand squashed tomatoes is to have a rustic look and feel to it. it’s not necessarily faster.

  2. Stey mars says:

    Love Jamie Oliver and his show. The way he talks about food is fascinating and watching his show always makes me feel so warm.
    Speaking of bruschetta, somehow I’ve seen it in the movie “Julie & Julia” :D

Leave a Reply