Olive Broccoli Bake – Fustini's Oils & Vinegars

Ingredients

• 2 cups broccoli florets, par-cooked and well-drained
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup Manzanilla olives, sliced
• ½ onions, minced
• ½ cup Roma tomatoes, diced
• 1 cup Queso Fresco, crumbled
• 1 cup Fustini’s Sun-dried Tomato Vinaigrette
• 1 cup bread crumbs
• 3 tablespoons butter, melted
• 1 tablespoon Fustini’s Cilantro and Onion Olive Oil
• Salt and pepper
• Scallions – Thinly Sliced
• Cilantro – Roughly Chopped
• 1/2 cup Fustini's Garlic Olive Oil
• 1/4 cup Fustini's 12-Year White Balsamic
• 1/4 cup Olive Bruschetta Spread
• 1 tablespoon sundried tomatoes, diced