Mediterranean Bruschetta Crostini Appetizer
Mediterranean Bruschetta Crostini Appetizer is full of veggies and spices.
Prep Time 15 minutes minutes Total Time 15 minutes minutes
- 1 cup cauliflower, florets, cut very fine
- ½ cup kalamata olives - chopped small
- ½ cup green olives - chopped small
- ½ cup cup artichoke hearts - canned in water, chopped small with the coarse leaves thrown away
- ½ cup roasted red bell peppers - chopped
- ¼ cup pine nuts
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic - minced
- 2 tablespoons capers
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 long loaf of Italian bread for slicing
To make Crostini:
Slice a long baguette loaf (or use pre-sliced)
Lightly brush oil on each slice and place on a cookie sheet.
Fill up the cookie sheet in a single layer.
Set oven to broil and toast on the top shelf under the broiler. Do not walk away - watch the toast closely.
Remove from the oven as soon as the toasts turn a golden brown.
Serve the bruschetta in a bowl with toasts on the side.
Serving: 2Ounces | Calories: 67kcal | Carbohydrates: 1g | Fat: 6g | Sodium: 260mg | Potassium: 27mg | Vitamin A: 80IU | Vitamin C: 5.4mg | Calcium: 7mg | Iron: 0.3mg