Bruschetta with Green Olive Tapenade, Burrata and Prosciutto
Green Olive Tapenade:
- 2 cups green olives
- 1 Tb capers
- 1 clove garlic
- ¼ cup olive oil
- ¼ cup Italian parsley
- ½ tsp red chili flakes
- juice of 1 lemon
- 1 can anchovies, drained
In a food processor, lightly pulse the ingredients together until they are combined but still nicely chunky.
Bruschetta:
- 1 baguette; should yield 10-12 slices
- Garlic cloves for rubbing
- 3 fresh medium-sized tomatoes, diced
- 2 balls of Burrata cheese, sliced to fit your toasts
- Prosciutto, enough for 1 slice per toast
- Balsamic vinegar
- Olive oil
- salt and pepper
First, put your diced tomatoes in a colander and lightly salt them. Let them drain while you prepare your other ingredients.
Slice the baguette on the diagonal. Toast the baguette slices; I put mine on a cookie sheet under the broiler for a couple of minutes until they are toasted. next, brush one side of each slice with olive oil and rub with a garlic clove.
In a bowl, toss the diced tomatoes with a drizzle each of olive oil and balsamic vinegar. add salt and pepper to taste (keeping in mind that you’ve already salted them once).
Spread a layer of tapenade onto each toast. next layer the prosciutto, the burrata, and finally the tomatoes. drizzle a little balsamic over the top and serve.
