AN EASY APPETIZER!
very nice Bruschetta, love the small serving sizes too and the olive combination, but especially the capers! thank you!
~ Sabrina
– In the bowl of a food processor, add the olives, roasted red pepper, shallot, capers, garlic, vinegar, oregano, basil, parsley, and olive oil. Give it a few pulses until the olives are finely chopped, but still chunky. Season.
– Brush the slices of bread with olive oil and rub with garlic. Place on a baking tray and toast under a broiler or on a grill pan until golden.
– Top each piece of toast with about 1 tablespoon of the olive tapenade. Garnish with feta cheese, if desired. Enjoy!
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...