Olive tapenade on bruschetta plated with olive oil and balsamic vinegar

Olive Tapenade on Bruschetta

Published on August 21, 2013 | In | By
    • Prep Time
    • Minutes
    • Yield
    • 12

The perfect combination of olives and cheese will melt and your mouth. A quick and easy appetizer that will impress any guest.

Ingredients

  • 1 cup pitted Cervasi® Sicilian green olives from Olive Bar, finely chopped
  • 2 tablespoons Cervasi Extra Virgin Olive Oil
  • 2 cloves garlic, chopped
  • ½ teaspoon fresh rosemary, chopped
  • 4 ounces traditional chèvre (goat cheese)
  • 12 Cervasi Bruschetta with Olive
  • Balsamic vinegar glaze, to drizzle (optional)

Instructions

  1. Add together green olives, extra virgin olive oil, garlic, rosemary and black pepper to taste.
  2. Spread 1 tsp. of the goat cheese on a bruschetta, then top with 1-2 tbsp of the olive mixture. Drizzle lightly with Extra Virgin Olive Oil and Balsamic Vinegar Glaze if desired.