Bruschetta with Olive Rosemary Tapenade

Bruschetta with Olive Rosemary Tapenade

Makes 16-18 Bruschetta

Start to finish: 35 min

Ingredients:

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

Directions:

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.

-Raining Chocolate

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s