Kalamata bruschetta on plate

Sun-dried Tomatoes & Kalamata Bruschetta

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

A great appetizer for any occasion.

Ingredients

  • 1 cup kalamata olives from Cervasi® Olive Bar
  • 1 cup oil-packed sun-dried tomatoes, drained
  • 2 tablespoons Cervasi Extra Virgin Olive Oil
  • 1 tablespoon garlic, chopped
  • 8-10 fresh basil leaves, chopped
  • Feta cheese, crumbled
  • 12 Cervasi Bruschetta with Garlic

Instructions

  1. Chop Kalamata olives and sundried tomatoes into small pieces.
  2. In a bowl, mix olives, tomatoes, basil and garlic together with extra virgin olive oil.
  3. Add 1-2 tbsp. of mixture to each bruschetta. Sprinkle feta cheese over top.