Olive Bruschetta
This Mediterranean olive bruschetta with torn juicy olives, shaved parmesan, and celery served on toasted garlic Italian bread is crispy, delicious, fresh and ready in less than 15 minutes.Recipe yields 10-12 small bruschettas (ciabatta slices).
Servings: 10
Ingredients
- 1 cup (120 grams) green olives, pitted (or use your fav olives)
- 1 celery rib, sliced
- 1 tablespoon capers (optional)
- ¼ cup (30 grams) shaved parmesan
- 1 tablespoon extra virgin olive oil
- ½ tablespoon white wine vinegar
- ¼ salt, to taste
- pepper, to taste
- 1 small garlic clove
bread
- 10-12 slices of artisanal baguette or ciabatta
Instructions
- Torn the pitted olives and add them to a bowl. Add the rest of the ingredients and toss until well combined. Taste, make sure you're happy with the seasoning (start with a little salt and adjust it gradually). Set aside.
- Place the bread on a baking sheet and toast until crispy and lightly charred if possible. You can use the oven, the broil, the BBQ, a grilled skillet and even a toaster if it's easier for you.
- Rub the toasted slices of bread with garlic, top with some of the olive mixture and enjoy!