Got the munchies? I did and am so glad! Loading my arms with a variety of jars from the refrigerator, I began chopping green olives, Kalamata olives, roasted red pepper strips, and capers. I added a minced clove of garlic and a splash of red wine vinegar and olive oil. No salt needed. I found cute little toasts in the pantry and fontina cheese in the cheese drawer. All I can say is I wish I made more!Under the broiler for 3-5 minutes and I was eating these delicious little treats.
Olive Bruschetta Snack Toast
A salty, crunchy and creamy treat for a snack or fill your plate for lunch.
- 8 Little Toasts Or baggette
- 8 Green olives Chopped
- 6 Kalamata olives Chopped
- 1 tbsp Roasted red peppers Chopped
- 1 tsp Capers Minced
- 1 Clove Garlic Minced
- 1 tsp Red wine vinegar
- 2 tsp Olive oil
- 1/4 Cup Fontina cheese Shredded
Toast bread and place on a baking sheet lined with parchment paper.
Finely chop olives, roasted red pepper, capers, and garlic. Place in a small bowl and add red wine vinegar and olive oil. Stir to combine. Top each toast with olive mixture careful not to top with any juices so that the toast doesn’t get soggy.
Shred fontina cheese and top olives.
Set boiler to medium/high and put tray under broiler for 3-5 minutes. The cheese melts quickly, so keep an eye on it.
Plate and enjoy!