Olive Bruschetta

21 Dec

I made this a little while ago for a friend get together. Needless to say, we inhaled the little things pretty quickly. I did find the original recipe a bit dry, so I am adding olive oil in the recipe (the original didn’t have any at all). I am trying to find a way to make the bread a bit more moist still, so if you have any suggestions, I would appreciate your input! I did read somewhere that it is best to prepare the olive mixture a few days ahead to blend the flavors, but it is just as good freshly made.

1 can Black olives, chopped

2 medium tomatoes, chopped

1 small onion, finely chopped

1/4 cup fresh chopped basil leaves

2 Tbsp. Red wine vinegar

3 tbsp Olive oil

1/2 tsp. salt

1/4 tsp freshly group black pepper

1 clove garlic

1 loaf Italian bread (about 14″ long)

In medium bowl, combine olives, tomatoes, onion, basil, vinegar, olive oil, salt and pepper; set aside. Slice bread into 1/2 inch thick slices. Broil bread until golden brown. Rub bread with garlic and top with olive mixture. Sprinkle, if desired, with Parmesan cheese. Makes about 24 servings.


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