Tomato and Olive Bruschetta

September 24, 2013

 

Ingredients

 

1 small loaf of bakery bread, cut into 3/4 inch slices

3 medium tomatoes

¾ cup Lucero Olives

3 Tbsp.  Lucero Green Olive Tapenade

2 Tbsp.s chopped fresh basil

1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil, plus additional

for drizzling on bread

1 Tbsp. Lucero Traditional Red Balsamic Vinegar

1 tsp. lemon juice

½ tsp. freshly minced garlic

salt and pepper to taste

Optional: goat cheese

 

 

Instructions

Preheat broiler to low

 

 

1-  Place bread on lined baking sheet.

 

2-  Drizzle bread with olive oil. Toast under broiler until lightly

golden  and crisp.

 

3-  While bread is toasting, quarter the tomatoes, scoop out and

discard seeds. Dice tomatoes, combine with other ingredients

in large mixing bowl.

 

4-  Top warm bread with tomato and olive mixture, enjoy!

 

Optional: Spread goat cheese on warm bread and top

with tomato mixture.

 

Taste Note: Ascolano is Lucero Yellow Green Label-Med

 

 

 

 


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