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Best. Bruschetta. Ever.
I made this for a party a couple of nights ago and we loved it so much I made it again last night. 
1 cup good pitted black olives
1-2 cloves garlic, minced
2 teaspoons balsamic vinegar
1 generous teaspoon drained capers
1 teaspoon olive oil
1 1/3 cups chopped tomato
2 tablespoons thinly sliced green onions
1 tablespoon fresh basil, torn or shredded
1 tablespoon olive oil
Salt and pepper, to taste
1 (8 ounce) loaf baguette bread, sliced 3/8-inch (1cm) thick
2 tablespoons olive oil
1/2 cup grated Parmesan or mozzarella cheese
Preheat oven to 425 degrees. 
To make the tapenade, process olives, garlic, vinegar, capers and 1 teaspoon oil in food processor, until a chunky paste forms, occasionally stopping to scrape down the sides.
For the tomato topping, combine tomato, green onions, basil, 1 tablespoon olive oil and salt and pepper.
For the toast: using the 2 tablespoons olive oil, lightly brush the bread slices on both sides. Place on a baking sheet and bake about 5 minutes, or until crisp and golden, turning once.
To assemble: spread about 1 teaspoon tapenade on each piece of bread and top with about 1 tablespoon of the tomato mixture. Sprinkle with cheese. Bake 3 to 4 minutes until the cheese melts. Serve warm.

Best. Bruschetta. Ever.

I made this for a party a couple of nights ago and we loved it so much I made it again last night. 

  • 1 cup good pitted black olives
  • 1-2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 1 generous teaspoon drained capers
  • 1 teaspoon olive oil
  • 1 1/3 cups chopped tomato
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon fresh basil, torn or shredded
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 (8 ounce) loaf baguette bread, sliced 3/8-inch (1cm) thick
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan or mozzarella cheese

Preheat oven to 425 degrees. 

To make the tapenade, process olives, garlic, vinegar, capers and 1 teaspoon oil in food processor, until a chunky paste forms, occasionally stopping to scrape down the sides.

For the tomato topping, combine tomato, green onions, basil, 1 tablespoon olive oil and salt and pepper.

For the toast: using the 2 tablespoons olive oil, lightly brush the bread slices on both sides. Place on a baking sheet and bake about 5 minutes, or until crisp and golden, turning once.

To assemble: spread about 1 teaspoon tapenade on each piece of bread and top with about 1 tablespoon of the tomato mixture. Sprinkle with cheese. Bake 3 to 4 minutes until the cheese melts. Serve warm.

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  1. kittykj reblogged this from tango-mango
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    looks so good
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