Tomato Tapenade Bruschetta
Serves 24. This page is printer friendly.
12 Wolferman’s 1910 Original Recipe Mini English Muffins, split and toasted
2 cloves garlic, minced
¼ cup extra virgin olive oil, plus additional olive oil to brush over toasted muffins, divided
6 medium Roma tomatoes, seeded and chopped
2 Tbsp. minced fresh parsley
½ cup copped fresh basil
¼ cup sliced black olives
2 Tbsp. diced green onions
¼ cup red wine vinegar
½ tsp. salt
Fresh parsley springs or basil leaves, for garnish
To prepare tapenade, combine garlic, ¼ cup olive oil, tomatoes, parsley, basil, black olives, green onions, vinegar and salt. Mix well. (May be prepared up to 4 hours ahead and refrigerated.) To assemble the bruschetta, brush toasted Mini Muffin halves lightly with olive oil. Divide tomato tapenade evenly and spread on top of each Mini Muffin half. Garnish with sprig of parsley or basil leaf.