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Olive and Cherry Bruschetta
Olive and Cherry Bruschetta
Submitted by Darlene Morris, Ann Arbor, MI
Appetizers
Ingredients
- 2 French baguettes, cut into 3/4-inch slices
- 6 tablespoons Fustini's Basil Crush olive oil, divided
- 1 cup Manzanilla olives, sliced
- 1/2 cup Kalamata olives, chopped
- 1/2 cup dried cherries, chopped
- 1 cup whole hot cherry peppers, seeded and chopped
- 1 large shallot, quartered and thinly sliced
- 1 teaspoon lime zest
- 1 teaspoon fresh lime juice
- 6 ounces of fresh goat cheese
- 2 ounces thinly sliced prosciutto, roughly chopped (optional)
- Fustini's Traverse City Cherry balsamic
Directions
- Preheat oven to 425 degrees. Place baguette slices on a large baking sheet, brush with 4 tablespoons of olive oil and season lightly with salt and pepper. Place baking sheet on middle oven rack and bake for about 5 minutes or until light brown, turning once. Remove the baking sheet from the oven and set aside.
- In a medium bowl, stir together remaining Basil olive oil, olives, cherries, peppers, shallot, lime zest and lime juice. To assemble, spread goat cheese on a toasted baguette slice. Top with the olive-cherry mixture and garnish with prosciutto. Drizzle with Traverse City Cherry balsamic before serving.
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