Bruschetta with Olives and Tomatoes

Been a looooonnnggg time guys! Ramadan is always a busy month. For me Ramadan is all about "eat, pray and love"  Lol like literally! So, anyways I will be posting recipes and some restaurant reviews soon.
For now there is something my family loves as an appetizer, the crispy french bread with aroma of garlic and butter with melting cheese! And yes I am talking about Bruschetta!

What we need:

1 Baguette
3 Cherry Tomatoes
1/2 Cup Olives (Sliced)
4 Cloves Garlic
3 Tablespoon Butter (At room temperature) Or Extra Virgin Olive Oil
Half a bunch of Parsley
Mozzarella or Parmesan Cheese (Optional)

Instructions:

Take your and cut it the way its shown in the picture above, its better to use nice bread knife. Slices should be atleast 1/2 inch thick.

Chop your cherry tomatoes in small cubes, set aside.

Now chop the garlic cloves and parsley by hand or use machine to chop finely. Mix it with the butter.

Preheat the over at 450°F. Spread the butter mixture on one side of your slices and place it in the tray.

Then top it with tomatoes and olives. I am a cheese lover so I sprinkled some with mozzarella cheese and oregano before placing the tray into the oven.

Once, the cheese is melted or lets say after toasting the Bruschetta for 5-7 minutes take the tray out and serve warm. Please make sure don't over toast them! They will be hard as rock (Believe me on that)

Now this was one way of doing it. You can also coat the slices in olive oil and just rub the garlic on each slice, toast them and then top it with whatever you like.

They are best to serve with dinner or even as an evening snack. I baked few with the toppings and rest just with cheese and butter mixtures.

Tomato Chutney

Tomato Chutney

What you need:

 
6 Tomatoes 
1 Tablespoon oil
1 Teaspoon Nigella sativa/ Black seeds/Kalonji
1 Tablespoon of ginger paste
1 Tablespoon of Garlic paste
1 Teaspoon vinegar
1 Tablespoon brown sugar (you can use white as well)

Put oil on low heat and add ginger and garlic paste and Kalonji. Let it cook but don't let it go brown. Then add chopped tomatoes. If you want you can peel off the skin and then add them. I added without peeling off the skin. Make sure from time to time that tomatoes are not getting sticked on the pan.

Let it cook on medium heat until they are soft. Now, add sugar and vinegar. 
Cook until the skin is separated from the tomatoes or until thick mixture is formed. 
I didn't want to blend all the chunks, so I cooked it until they were very soft. (For about an hour on low heat) The oil will be separated. After that I blended my mixture for about 2 minutes, so that it would not form paste. Pour in a container and let it cook then refrigerate. Try to consume within two weeks.

You can vary your ingredients. 

Mine is yummy! But it was my first try. I will try to bring some variations next time :D

Enjoy !!!