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Olive-Cherry Bruschetta

Yield: 32 bruschetta slices
Prep 45 mins Bake 425°F 5 mins
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 (g) 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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