Fustini's Oils and Vinegars
Olive and Cherry Bruschetta

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Olive and Cherry Bruschetta


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Olive and Cherry Bruschetta

Submitted by Darlene Morris, Ann Arbor, MI


  • 2 French baguettes, cut into 3/4-inch slices
  • 6 tablespoons Fustini's Basil olive oil, divided
  • 1 cup Manzanilla olives, sliced
  • 1/2 cup Kalamata olives, 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 fresh goat cheese
  • 2 ounces thinly sliced prosciutto, roughly chopped (optional)
  • Fustini's Traverse City Cherry Balsamic


Step 1. 

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.

Step 2. 

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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