It was a rainy day at the cabin. So what did we decide to do? Cook up a storm, of course.
We decided to indulge in a full meal…appetizer (this post), entrée (shrimp boil, see our earlier post for the recipe), and dessert (stay tuned).
We can’t take all the credit for these delicious bites. It’s our mom’s signature appetizer. So here’s a shout out to you Mom! We have been helping her make these since we were eight years old, sitting at the cabin kitchen counter wearing our overalls (we were so stylish in the ‘90s). Even yesterday was a tag-team effort. Fourteen years later this bruschetta is still the best.
Happy double dipping!
Makes about 25 bruschetta
- 1 baguette
- 2 roma tomatoes, diced
- 2 green onions, chopped
- 2 tbsp. capers
- 1 can black olives (15 ounces)
- 3 garlic cloves
- 2 tbsp. olive oil
- ¼ cup parmesan cheese
- Dash of black pepper
- Preheat oven to 350 degrees F.
- Cut baguette into ¼” slices and lightly brush with olive oil. Place on baking sheet and toast in oven for 10 minutes
- In food processer, combine olives, capers, garlic, and olive oil.
- In separate bowl, combine diced tomatoes and green onions, and black pepper.
- Assembly: spread ½ tbsp. of caper and olive mixture on top of toast, next top with tomato mixture, sprinkle with parmesan cheese, place on baking sheet and toast for 10 more minutes.
- Enjoy with your favorite cocktail!