Tomato Tapenade Bruschetta

Ingredients

• 12 Wolferman’s® 1910 original recipe mini English muffins, split and toasted
• 2 cloves garlic, minced
• ½ 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 chopped fresh basil
• ½ cup sliced black olives or Kalamata olives
• 2 Tbsp. diced green onions
• ½ cup red wine vinegar
• ½ tsp. salt
• Fresh parsley springs or basil leaves, for garnish

Instructions

To prepare tapenade: 1. Combine garlic, ½ cup olive oil, tomatoes, parsley, basil, black olives, green onions, vinegar, and salt. 2. Mix well. 3. Note: may be prepared up to 4 hours ahead and refrigerated. To assemble the bruschetta: 1. Brush toasted mini muffin halves lightly with olive oil. 2. Divide tomato tapenade evenly and spread on top of each mini muffin half. 3. Garnish with a sprig of parsley or a basil leaf.