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Ingredients

Olive-Cherry Bruschetta

32
3/4-inch-thick slices rustic baguette-style sourdough bread (16 oz.)
 6
tablespoons olive oil Salt and ground black pepper 1
cup Lindsay Pimientao-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 snipped fresh basil 1
teaspoon finely shredded lime peel 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 degrees F. Place baguette slices on a very large baking sheet. Brush slices with 4 tablespoons of the 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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Loving Outdoor Living Magazine - 2019 Edition  

A free outdoor lifestyle magazine from the franchises of Outdoor Living Brands®

Loving Outdoor Living Magazine - 2019 Edition  

A free outdoor lifestyle magazine from the franchises of Outdoor Living Brands®