California Ripe Olive Bruschetta Recipe - California Ripe Olives
California Ripe Olive Bruschetta Recipe Chef Raymond Costain Raymond Costain has been a chef for almost two decades, having worked in various restaurants
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Ingredients
- ¾ cup (150 g) California Ripe Olives
- ¼ cup (70 g) Fresh Baby Heirloom Tomatoes
- 3 cloves (9 g) Fresh Garlic
- 2 tbsp (30 mL) Sherry Vinegar
- 2 tsp (10 mL) White Balsamic Glaze
- 2 tsp (5 mL) Balsamic Vinegar
- 1/4 cup (125 mL) dried Parsley
- 3 tbsp (45 mL) Extra Virgin Olive Oil
- Salt
- Pepper
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