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Servings:

Sun Dried Tomato & Mixed Olive Bruschetta

The rich and sweet tang of sun-dried tomatoes and salty brine of the olive are exactly the flavor I wanted for this summer bruschetta. To create this rustic tapenade, give your tomatoes and olives a rough chop. You can blend the ingredients in a food processor if preferred, but I wanted to taste the unique flavor of every bite.

Total Time

55min

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0 Ratings

Author: Buy This Cook That

Servings:

Ingredients

•

Large French Bread , sliced

•

2/3 cup

Olive Oil

•

2 Tbsp

Garlic , minced

•

to taste

Salt

•

to taste

Ground Black Pepper

•

4 cups

Sun-Dried Tomatoes , drained, chopped

•

1/2 cup

Green Olives , chopped

•

1/2 cup

Kalamata Olives , pitted

•

3 Tbsp

Olive Oil

•

2 Tbsp

Capers

•

1 Tbsp

Balsamic Vinegar

•

1/2 tsp

Honey

•

1/4 tsp

Ground Black Pepper

•

1 pinch

Crushed Red Pepper Flakes

Cooking Instructions

Heat oven to 400 degrees F (200 degrees C).

Stir together the Olive Oil (2/3 cup) and Garlic (1 1/3 Tbsp) . Heat for 20 seconds in the microwave. Stir. Brush both sides of the French Bread (2) lightly with olive oil. Sprinkle both sides with Salt (to taste) and Ground Black Pepper (to taste) .

Spoon some of the garlic onto the top side of the bruschetta as desired.

Place on a baking sheet and bake for about 12 minutes until toasted on each side. Broil for 1 to 3 minutes if a crunchier bread is desired.

Combine Garlic (2 tsp) , Sun-Dried Tomatoes (4 cups) , Green Olives (1/2 cup) , Kalamata Olives (1/2 cup) , Olive Oil (3 Tbsp) , Capers (2 Tbsp) , Balsamic Vinegar (1 Tbsp) , Honey (1/2 tsp) , Ground Black Pepper (1/4 tsp) , Crushed Red Pepper Flakes (1 pinch) in a medium bowl. Stir to mix well.

Spread over toasted bruschetta and enjoy!

Nutrition Per Serving

CALORIES

214

FAT

18.0 g

PROTEIN

2.8 g

CARBS

12.8 g