I am on a Farmer’s Market kick right now and am doing well with my own personal challenge to try a new recipe each week inspired by the seasonal ingredients I’m finding there. This week, I started to see a nice variety of sweet, colorful summer tomatoes and knew they were the ingredient for me. Appetizers have been on my mind with all of the upcoming summer celebrations and BBQs. I thought it would be a fun idea to create an individually portioned starter that guests could grab and nibble on while playing lawn games.I decided to add a new spin to a classic dish for this recipe; starting with the basic elements of a bruschetta: chopped tomatoes, garlic, and lots of salt, pepper and olive oil. I upped the flavors with diced red onions, the fresh herb flavor of basil leaves, and sliced up a variety of marinated olives for that salty brine.After all of the ingredients marinated together, you end up with flavors melded into a fresh summery combination. I portioned a heaping spoonful of the mixture into Chinet® Cut Crystal® cups – the clear cups let all of the bright colors of the tomatoes and onions and olives pop on a larger tray. Serve using a slotted spoon to reduce the amount of liquid you get in each cup. Each portion was served with a crispy ciabatta toasts that soak up the juices from the olive-bruschetta and acts as a utensil for scoping up every last bit of the summer tomatoes. I arranged all of the Chinet Cut Crystal cups on a larger tray for carrying around the party to offer-up guests these tasty, seasonal snacks. The bruschetta makes great leftovers, too! Use it in a pasta salad, toss it with crusty bread cubes for a panzanella or serve it over baked white fish for an entrée. Get the full recipe below!

Olive Bruschetta Appetizer Cups
Serves: 6-8 servings
  • 4 cups of fresh chopped tomatoes, variety
  • ¼ of a red onion, diced
  • ¼ cup of marinated olives, sliced
  • 2 garlic cloves, minced
  • 6-8 basil leaves, minced
  • Olive Oil
  • Salt and pepper
  • Ciabatta or other toasty bread
  1. Combined chopped tomatoes, diced red onion, sliced olives, garlic cloves, basil leaves in a bowl and drizzle with olive oil.
  2. Season with salt and pepper and let the mixture marinate for at least one hour in the fridge before serving.
  3. Scoop bruschetta into individual cups and serve with ciabatta spears for dipping.

Please note: This post was created in collaboration with the Chinet® brand. All opinions, ideas, and content are my own. Thank you for supporting brands that support this site.