This recipe uses 3 or 4 olives per slice of bread. For 10 slices...
Ingredients:
40 Kalamata olives
Sweet roasted red peppers
1/8 to 1/4 teaspoon Garlic
1/2 teaspoon Red pepper flake
3 Basil leaves. 2 for pepper mixture and 1 for garnish, more if your using small leaves
Goat cheese
Olive Oil
Thinnish loaf of bread, like a baguette
Note on ingredients: Buy your olives from an olive bar if you can. They are much better than those in a jar. If you do need to buy jarred, look for Kalamata with a K, not with a C. The Calamata seem to be even more vinegary. For any jarred olive: pit, rinse, and let the olives sit in a strainer to try and remove some of the excess vinegar
We do use jarred roasted red peppers and jarred minced garlic in this recipe.
Dice olives and set aside. Dice an equal amount of roasted peppers. Add garlic, red pepper flake, and basil to peppers.
Heat up your broiler. Cut your bread into 1/2 slices. Butter one side and broil until brown around the edges. Flip, butter, and broil the other side.
Spread goat cheese on each slice of bread. Top with olives, then pepper mixture. Drizzle with a little olive oil and garnish with remaining basil.
For dinner we serve the bruschetta with cheese ravioli and marinara.
Yum that you're sharing specialties from the DH too! Ethnic markets can be a source for jarred, whole, good quality Greek olives without the prices of some markets and delis. Like tuna for pan bagnat, depending on dish it pays to look around for olives packed in olive oil vs. brine as well.
ReplyDeleteI made your bruschetta and my husband LOVED it...I did modify the recipe slightly to add some tomatoes (only because I have an entire garden full of them:) But it came out so good....was a great side compliment to Italian stuffed red peppers:) Have a great weekend!
ReplyDeleteOh cool! Glad you liked it :)
ReplyDelete