Bruschetta with Olives and Capers
Servings: 2
Print Recipe
Ingredients
- 4 slices of crusty bread
- ½ cup pitted kalamata olives
- ½ cup pitted green olives
- 1 TBS capers
- 1 clove garlic
- ¼ cup chopped red onion
- 1 tsp dried oregano
- 1 TBS fresh parsley chopped
- 1 TBS Extra Virgin Olive Oil
- 2 tsp Red wine vinegar
- Salt and pepper to taste
- ¼ cup beet green pesto any green pesto will do
- Parmesan cheese
- ½ cup grape or cherry tomatoes sliced
Instructions
- Toast slices of bread until nice and crispy
- While bread is toasting, combine both olives, capers and garlic in the bowl of a small food processor
- Pulse half a dozen times until chunky (keep it rough chopped, not mushy)
- Transfer olive mixture to a bowl and add onions, oregano, parsley, red wine vinegar and olive oil. Combines and season with salt and pepper to taste
- Remove toasted bread slices from oven/toaster when ready and let cool briefly
- When cool enough to handle, spread beet green pesto on each slice
- Top each slice with Olive and Caper mix
- Sprinkle a bit of Parmesan cheese and several grape tomato slices one each Bruschetta for garnish
- Serve while bread is still warm
-
Notes
I add the onions after the olives have been pulsed in the food processor. I think that the food processor would over process the onions. The result would be very strong onions that would dominate.
Use any pesto that you have as a spread, but this is a great use for the Beet Green Pesto
Bread slices can be as large or small as you want depending on what you are using the Bruschetta for. Small baguette rounds are great for a party appetizer. Larger slices make a nice light lunch.
Use any pesto that you have as a spread, but this is a great use for the Beet Green Pesto
Bread slices can be as large or small as you want depending on what you are using the Bruschetta for. Small baguette rounds are great for a party appetizer. Larger slices make a nice light lunch.