1 baguette French bread
1/4 cup olive oil
3 garlic cloves
1 (6 ounce) can large, pitted, black olives, drained
1 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons fresh basil
1 small clove garlic, coarsely chopped
Preheat oven to 400°.
Slice the baguette on a diagonal about 1/2 inch thick slices. Arrange slices on baking sheet. Drizzle olive oil over slices of bread. Place on the top rack in your oven. Allow to bake for 8-10 minutes or until golden brown. Remove from oven an rub each hot slice of toasted bread with the garlic cloves. Set aside.
Place drained olives, lemon juice, lemon zest, olive oil, basil, and chopped garlic in the bowl of a food processor. Blend mixture until chunky, scraping down the inside of the bowl, if necessary. Transfer the olivada to a small serving bowl and place bruschetta on a serving platter. Serve.
Recipe printed from http://TheSlowRoastedItalian.com/
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