Olive-Cherry Bruschetta

Olive-Cherry Bruschetta
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13 users rated this recipe an average rating of 4.0
Yields:
32 bruschetta slices
Prep:
45 mins
Bake:
5 mins 425°F
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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
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)
    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

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