Olive and Pesto Bruschetta

A recent birthday trip inspired this recipe with my very best friend, Dee. We went to a delicious vegan restaurant that served something quite similar, except they added a delicious homemade almond cheese.

I haven’t conquered how to make that cheese, but this is wonderful, just the same. Enjoy!

Ingredients:

One loaf of french bread, you may choose to toast lightly.

One tomato, diced.

Olive Tapenade

one jar of kalamata or green olives drained (about 1 1/2 cups)

1 tablespoon capers drained

1/4 cup olive oil

2 big handfuls of flat-leaf parsley

2 cloves of garlic

• Place all ingredients in food processor and pulse until desired consistency

Pesto:

2 cups of basil

1/2 cup of pine nuts (2 oz)

Juice of 1 lemon

1 clove of garlic 

5 tablespoons of oil

Salt & pepper to taste

• Place all ingredients in food processor and pulse until desired consistency

Place pesto, tapenade, and tomatoes in three separate serving bowls and serve with warm toast.