Bruschetta with Green Olive Tapenade, Burrata and Prosciutto
Tantalizing bruschetta with green olive tapenade, burrata, and prosciutto for 4-6 servings. Perfectly chunky olives, creamy burrata, and cured prosciutto on toasted baguette slices.
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Cooking tools:
- Food processor
- Pastry brush
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
Ingredients
- 2 cups green olives
- 1 Tb capers
- 1 clove garlic
- ¼ cup olive oil
- ¼ cup Italian parsley
- ½ tsp red chili flakes
- juice of 1 lemon
- 1 can anchovies, drained
- 1 baguette; should yield 10-12 slices
- Garlic cloves for rubbing
- 3 fresh medium-sized tomatoes, diced
- 2 balls of Burrata cheese, sliced to fit your toasts
- Prosciutto, enough for 1 slice per toast
- Balsamic vinegar
- Olive oil
- salt
- pepper
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