Makes 16-18 Bruschetta
Start to finish: 35 min
½ cup pitted kalamata olives, rinsed and finely chopped
½ cup pitted Castelvetrano olives, rinsed and finely chopped
¼ cup finely chopped roasted red bell peppers
1 garlic clove, finely chopped
1 anchovy fillet, finely chopped
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
½ jalapeño pepper, seeded and minced
Zest of ½ orange
2 tablespoons extra-virgin olive oil
Juice of ½ lemon
1 large baguette, thinly sliced on the bias and toasted
1. In a medium bowl, combine the kalamata olives with the Castelvetrano olives, bell peppers, garlic, anchovy, parsley, rosemary, jalapeño and orange zest. Add the olive oil and lemon juice, then stir until just combined.
2. Spread a heaping tablespoon of the tapenade onto each slice of toasted bread. Arrange the bruschetta on a serving platter and serve immediately.