Thursday, October 27, 2011

Olive-Cherry Bruschetta

  • 32 3/4-inch-thick slices rustic baguette-style sourdough bread (16 oz.)
  • 6 Tablespoons olive oil
  • Salt and ground black pepper
  • 1 Cup Pimiento-Stuffed Spanish Manzanilla Olives, sliced
  • 1/2 Cup Greek Kalamata Pitted Olives, chopped
  • 1/2 Cup dried tart cherries, chopped
  • 1/4 cup bottled whole hot cherry peppers, seeded and chopped
  • 1 large shallot, quartered and thinly sliced
  • 1 Tablespoon chopped fresh basil
  • 1 teaspoon finely shredded lime peel
  • 2 teaspoons fresh lime juice
  • 6 ounces feta cheese crumbled
  • 2 ounces very thinly sliced prosciutto, cut into 32 pieces
  • 2 Tablespoons chopped fresh chives

1. Preheat oven to 425 degrees F. Place baguette slices on a very large baking sheet. Brush slices with 4 tablespoons of the oil, then season lightly with salt and black pepper. Toast bread on middle rack of oven about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside.

2. For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.

3. Place cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.

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