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Israeli Bruschetta

  • Author: Liz Sloan
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6-8


Courtesy of Olio’s Ben Poremba


½ cup extra virgin olive oil, plus more for garnish 

½ cup grape seed oil 

½ cup red wine vinegar 

2 garlic cloves, shaved or thinly sliced, plus more for toast 

1 Serrano pepper, shaved or thinly sliced 

1 tablespoon Urfa pepper 

1 teaspoon dried mint 

1 pint cherry or grape tomatoes 

Baguette, ciabatta, or Rustic Country Bread slices, for serving 

Sea salt 

Basil, cilantro, mint, and parsley, for garnish 


In a mixing bowl, combine the olive oil, grape seed oil, red wine vinegar, garlic, Serrano pepper, Urfa pepper and mint. Set aside. 


On a sheet tray, arrange the tomatoes in rows. With small handheld torch, char the tomatoes on all sides. (If you don’t own a torch, use a grill.) While the tomatoes are still hot, immediately submerge them in the marinade. Tomatoes will keep up to one week. 


To serve, toast bread in an oven or on a grill. Generously rub with fresh garlic, and top with the tomato mixture. Drizzle with additional olive oil and sprinkle with sea salt. Garnish with the herbs and serve immediately.  

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