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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

OLIVE BRUSCHETTA Recipe

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This recipe for OLIVE BRUSCHETTA is from Kalmar Community Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups grape tomatoes, quartered
2 celery ribs, chopped
½ cup shredded carrots
¼ cup ripe olives
¼ cup sliced pimento-stuffed olives
¼ cup minced fresh flat-leaf parsley
¼ cup chopped red onion
1 tsp. minced garlic
3 tbsp. olive oil
2 tbsp. balsamic vinegar
¼ tsp. salt
⅛ tsp. pepper

1 loaf (1 pound) French bread baguette, sliced and toasted
Directions:
Directions:
In a large bowl, combine the first eight ingredients. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over vegetables and toss to coat. Serve on toasted baguette slices.
Personal Notes:
Personal Notes:
This can be made several days ahead of time. It actually tastes better if prepared in advance so all the fresh flavors can blend together. It is best served at room temperature with a crusty loaf of French bread or your favorite crackers.

 

 

 

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