Bruschetta is an easy-prep appetizer that everyone loves. It's also a nice weeknight accompaniment to a hearty bowl of soup or winter salad.
Makes about a dozen pieces. Olive mixture can be refrigerated in an airtight container for a couple of days.
2 Tbsp extra virgin olive oil
3 cloves fresh garlic, pressed or minced
½ yellow onion, minced
2 cans Pearls or Early California Chopped Black Ripe Olives
1 tsp balsamic vinegar
½ cup pine nuts
1 baguette, cut into ½ inch thick slices
2 Tbsp olive oil for brushing, in a small bowl
1 Tbsp fresh basil, minced (optional)
1 tub or block of cream cheese
1 jar sliced roasted red peppers, drained
Preheat oven to 400. Line a baking sheet with parchment paper. Lightly brush one side of each bread slice with olive oil. Arrange on the baking sheet and bake until golden and crispy (6-10 minutes).
While the bread is crisping, combine the oil, garlic, onion and chopped olives in a large sauté pan. Cook over medium heat until fragrant and soft. Stir in the balsamic vinegar, simmer a few more minutes. Stir in the pine nuts. Set aside.
Remove bread from the oven, and let cool until easy to handle. Spread a layer of cream cheese on each slice, then spoon olive mixture on top. Top with a minced basil and a few pepper strips.