Bruchetta Appetizer

By mszcookie

Great appetizer for an italian dinner

Ingredients

• Olive Paste
• 1 cup pitted ripe olives
• 2 teaspoons balsamic vinegar
• 2 cloves garlic
• 1 teaspoon capers
• 1 Tablespoon olive oil
• Tomato Topping
• 2 medium tomatoes (can use red and yellow) -- chopped
• 1/3 cup green onion -- chopped
• 1 Tablespoon olive oil
• 1 Tablespoon Italian seasoning
• 1/8 teaspoon pepper
• Toasts
• 1 loaf Italian or French bread
• 2 tablespoons olive oil
• Parmesan cheese

Preparation

Step 1

Olive Paste
Combine olives, vinegar, garlic, capers and 1 Tablespoon olive oil in blender or processor. Cover and blend or process until smooth, running a spatula down sides of bowl halfway through. Put in air- tight container for up to two days, if desired.

Tomato Topping
Stir chopped tomatoes, chopped green onions, 1 Tablespoon olive oil, Italian seasoning, and pepper together. Put in airtight container for up to 2 days.

Slice bread into 1/4 inch slices. Brush with olive oil and put on ungreased cookie sheet. bake at 425 degrees until lightly browned, about 5 minutes.

To Assemble:
Spread each piece of toast with a thin layer of olive paste. Top with 2 tablespoons of tomato mixture. Sprinkle with Parmesan cheese, and bake at 425 degrees for 2-3 minutes.