Bruschetta with Green Olive Tapenade, Burrata and Prosciutto

serves 4-6

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.

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.

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