Olive & Cherry Bruschetta

Dried tart cherries and lime provide a counterpoint to the olive and pepper tapenade that tops the goat cheese on this toasty bruschetta.

Photo by Tammy L.
Adapted from bhg.com
Olive & Cherry Bruschetta - Scrumptiously delicious!

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

32

servings

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

32

servings

Adapted from bhg.com

Ingredients

  • 32 3/4-inch thick slices (16 ounces) rustic baguette-style sourdough bread

  • 6

    tablespoons olive oil, divided

  • Salt and ground black pepper

  • 1

    cup Lindsay Pimiento Stuffed Spanish Manzanilla Olives, sliced

  • 1/2

    cup Lindsay Greek Kalamata Pitted Olives, chopped

  • 1/2

    cup dried tart cherries, snipped

  • 1/4

    cup bottled whole hot cherry peppers, seeded and chopped

  • 1

    large shallot, quartered and thinly sliced

  • 1

    tablespoon fresh basil, snipped

  • 1

    teaspoon fresh lime peel, finely shredded

  • 2

    teaspoons fresh lime juice

  • 6

    ounces goat cheese (chevre)

  • 2

    ounces very thinly sliced prosciutto, cut into 32 pieces

  • 2

    tablespoons snipped fresh chives

Directions

Preheat oven to 425°F. Place baguette slices on a very large baking sheet. Brush slices with 4 tablespoons olive oil, then season lightly with salt and black pepper. Toast bread on middle rack of oven about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside. For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice. Spread goat cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.

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