Having some friends over Saturday night for game night, I prepared some bruschetta. One of my favorites is olivada. Olivada is an olive spread, made with olives, olive oil and spices. This one inspired by the Roman region, has a lovely lemon flavor.
This spread was a huge hit!!! Everyone loved it and an entire double batch was gobbled up!!! We also enjoyed Bruschetta with Mozzarella and Sun-Dried Tomatoes as well as Bruschetta with Ricotta and Roasted Red Peppers. They all are divine and did not require a lot of work. I highly recommend these! Enjoy!
Bruschetta1 baguette French bread
1/4 cup olive oil
3 garlic cloves
1 (6 ounce) can large, pitted, black olives, drained
1 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons fresh basil
1 small clove garlic, coarsely chopped
Preheat oven to 400°.
Slice the baguette on a diagonal about 1/2 inch thick slices. Arrange slices on baking sheet.
Place drained olives, lemon juice, lemon zest, olive oil, basil, and chopped garlic in the bowl of a food processor. Blend mixture until chunky, scraping down the inside of the bowl, if necessary.
Transfer the olivada to a small serving bowl and place bruschetta on a serving platter. Serve.