3/4-inch-thick slices rustic baguette-style sourdough bread (16 oz.)
tablespoons olive oil
Salt and ground black pepper
cup Lindsay Pimientao-Stuffed Spanish Manzanilla Olives, sliced
cup Lindsay Greek Kalamata Pitted Olives, chopped
cup dried tart cherries, snipped
cup bottled whole hot cherry peppers, seeded and chopped
large shallot, quartered and thinly sliced
tablespoon snipped fresh basil
teaspoon finely shredded lime peel
teaspoons fresh lime juice
ounces goat cheese (chevre)
ounces very thinly sliced prosciutto, cut into 32 pieces
tablespoons snipped fresh chives
- Preheat oven to 425 degrees F. Place baguette slices on a very large baking sheet. Brush slices with 4 tablespoons of the oil, then season lightly with salt and black pepper. Toast bread on middle rack of oven about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside.
- For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.
- Spread goat cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.
Nutrition Facts(Olive-Cherry Bruschetta)
- Per serving:
- 104 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 2 g monounsatured fat),
- 4 mg chol.,
- 294 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 2 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet