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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.
55MINS
$0.73
Ingredients
Servings
12
2
Large French Bread, sliced
2/3 cup
2 Tbsp
Garlic, minced
to taste
to taste
4 cups
Sun-Dried Tomatoes, drained, chopped
1/2 cup
Green Olives, chopped
1/2 cup
Kalamata Olives, pitted
3 Tbsp
2 Tbsp
1 Tbsp
Balsamic Vinegar
as needed
as needed
1 pinch
Crushed Red Pepper Flakes
Nutrition Per Serving
Calories
214
Fat
18.0 g
Protein
2.8 g
Carbs
12.8 g