Name: Sun Dried Tomato & Mixed Olive Bruschetta
Total time: PT3300.0S
Yield: 12
Ingredients: 2 French Bread; 2/3 cup Olive Oil; 6 teaspoon Garlic; to taste Salt; to taste Ground Black Pepper; 8 ounce Sun-Dried Tomatoes; 1/2 cup Green Olives; 1/2 cup Kalamata Olives; 3 tablespoon Olive Oil; 2 tablespoon Capers; 1 tablespoon Balsamic Vinegar; 1/2 teaspoon Honey; 1/4 teaspoon Ground Black Pepper; 1 pinch Crushed Red Pepper Flakes

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.