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Olive-Cherry Bruschetta
Ingredients
- 32 3/4-inch-thick slices rustic baguette-style sourdough bread (16 oz.)
- 6 tablespoons olive oil
- Salt and ground black pepper
- 1 cup Lindsay Pimientao-Stuffed Spanish Manzanilla Olives, sliced
- 1/2 cup Lindsay Greek Kalamata Pitted Olives, chopped
- 1/2 cup dried tart cherries, snipped
- 1/4 cup bottled whole hot cherry peppers, seeded and chopped
- 1 large shallot, quartered and thinly sliced
- 1 tablespoon snipped fresh basil
- 1 teaspoon finely shredded lime peel
- 2 teaspoons fresh lime juice
- 6 ounces goat cheese (chevre)
- 2 ounces very thinly sliced prosciutto, cut into 32 pieces
- 2 tablespoons snipped fresh chives
Directions
1. 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.
2. 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.
3. Spread goat cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.
Nutrition Facts
(Olive-Cherry Bruschetta)
- cal. (kcal) 104,
- Fat, total (g) 5,
- chol. (mg) 4,
- sat. fat (g) 2,
- carb. (g) 11,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- sodium (mg) 294,
- Potassium (mg) 38,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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