1loaf of crusty Italian bread, such as Ciabatta sliced into 8-10 thick slices
1whole garlic clove
4-5 tsp of extra virgin olive oil (about 1/2 teaspoon per slice)
1
To toast the pine nuts, place in a dry skillet over medium heat. Gently shake the pan handle to ensure even toasting, for about 1 minute, or until golden brown. Remove and set aside.
2
In a small bowl, combine olive oil, olives, roasted peppers, parsley, and red pepper flakes. Stir until well combined. (This topping can be made up to a day or two in advance and placed in an air-tight container in the refrigerator. Bring to room temperature before applying to bruschetta.)
3
Grill bread slices on an outdoor grill or on a grill pan over high heat until lightly charred and crispy.
4
You could also place them under the broiler. Rub each toasted slice with the raw garlic clove and drizzle with a teaspoon of olive oil.
5
While the bread is still warm, top a slice of cheese; then olive mixture. Sprinkle with toasted pine nuts and serve immediately.
Ingredients
For the topping:
2 ½tbspextra virgin olive oil
1cupminced olives, such as Kalamata and Cerignola
1cupbottled roasted red
2tbspminced fresh parsley
2tspcrushed red pepper flakes
8-10 oz sliced mozzarella cheese
2tbsppine nuts
For the bruschetta:
1loaf of crusty Italian bread, such as Ciabatta sliced into 8-10 thick slices
1whole garlic clove
4-5 tsp of extra virgin olive oil (about 1/2 teaspoon per slice)
Directions
1
To toast the pine nuts, place in a dry skillet over medium heat. Gently shake the pan handle to ensure even toasting, for about 1 minute, or until golden brown. Remove and set aside.
2
In a small bowl, combine olive oil, olives, roasted peppers, parsley, and red pepper flakes. Stir until well combined. (This topping can be made up to a day or two in advance and placed in an air-tight container in the refrigerator. Bring to room temperature before applying to bruschetta.)
3
Grill bread slices on an outdoor grill or on a grill pan over high heat until lightly charred and crispy.
4
You could also place them under the broiler. Rub each toasted slice with the raw garlic clove and drizzle with a teaspoon of olive oil.
5
While the bread is still warm, top a slice of cheese; then olive mixture. Sprinkle with toasted pine nuts and serve immediately.
