Green Olive Bruschetta with Artichoke and Capers


What You Will Need:

8 Artichoke Hearts, finely chopped

1/2 C Green Olives, finely chopped

4 Tbsp capers (Also called Flinders Rose)

1 Whole Garlic, top cut off drizzled with olive oil, roasted

1 Tbsp Crushed Red Pepper Flakes

1/4 C Parmigiano-Reggiano finely shredded

1 Loaf Fresh Baked Ciabatta Bread, sliced and baked (Also called slipper loaf)

1/4 C Balsamic Vinegar

1 Tbsp olive oil


Prep Your Mis en Place (Fancy)


Pre Heat your oven to 400. Cut the top off the garlic, drizzle with 1 Tbsp olive oil, wrap in foil and roast for 15 minutes on a cookie sheet.

Take the garlic out of the oven add the sliced ciabatta bread to the cookie sheet with the garlic and bake for another 8 minutes.


You want the bread to be crispy like a crouton.

Wrap the garlic in a paper towel and squeeze until the cloves ooze out then, smear across the toasted ciabatta bread.


In a glass bowl, add the capers, finely chopped artichoke hearts, green olives, crushed red pepper flakes, and parmigiano-reggiano.


Mix well, then top the garlic rubbed ciabatta bread with the olive bruschetta and finish with a drizzling of a nice balsamic vinegar.

*Serving is 3 slices:

194.7 cal, 3 G fat, 30.5 G carbs, 7 G fiber, 9 G pro, 3 G sugar

*TIP: If you want something that’s sweet and salty, drizzle with a nice sherry wine at the end. NOT COOKING SHERRY


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