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Heirloom Tomato, Harissa and Green Olive Bruschetta

Heirloom Tomato, Harissa and Green Olive Bruschetta

Heirloom tomatoes, harissa and a green olive tapenade make this bruschetta amazing! 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Calories 295kcal


  • cup pitted green Sicilian olives, chopped
  • cup flat-leaf parsley chopped
  • 1 tablespoon toasted pine nuts chopped
  • 1 tablespoon lemon juice
  • salt and fresh ground black pepper
  • 1 teaspoon Harissa paste
  • 2 tablespoons extra virgin olive oil
  • 4 slices sourdogh bread
  • 9 ounces mixed heirloom tomatoes sliced
  • baby mint leaves to serve


  • Combine the olives, parsley, pine nuts, lemon juice and salt and pepper in a medium bowl. Set aside.
  • Preheat a grill pan or the grill to medium-high heat. Mix the Harissa paste and the olive oil in a small bowl. Brush both sides of the bread lightly with the mixture. Grill the bread for about 1-2 minutes each side. Add the remaining Harissa and oil mixture to the olive mixture and stir to combine.
  • Top each slice of bread with the sliced heirloom tomatoes. Spoon over the olive mixture and top with the mint leaves. Makes 4.


Calories: 295kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 526mg | Potassium: 275mg | Fiber: 3g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 16.8mg | Calcium: 47mg | Iron: 3mg