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Burgundy Olive Bruschetta
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| 1/2 cup |
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Tomatoes, cut into 1/2” dice |
| 1/2 tsp |
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Minced garlic |
| 1/4 tsp |
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Salt |
| 1/2 cup |
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Burgundy Olives ™, coarsely chopped |
| 2 tbsp |
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Olive oil |
| 1 tbsp |
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Balsamic vinegar |
| 2 tsp |
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Basil chiffonade |
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| To Prepare: |
| 1. |
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Place olives in food processor and pulse until coarsely chopped. |
| 2. |
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Combine olives and remaining ingredients in a bowl. |
| 3. |
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Serve with freshly toasted hearth bread. |
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Back to Main Recipe Menu |
