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.
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55MINS
Total Time
$0.73
Cost Per Serving
Ingredients
Servings
12
us / metric
2
Large French Bread, sliced
1 Tbsp
Balsamic Vinegar
1 pinch
Crushed Red Pepper Flakes
Nutrition Per Serving
Calories
214
Fat
18.0 g
Protein
2.8 g
Carbs
12.8 g
