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If you can’t find
pitted olives it is very easy to pit them with a cherry pitter. You should
be able to find a cherry pitter in a store with a large gadget selection.
After the olives are pitted, coarsely chop them. We used roma tomatoes
because they are meatier and have fewer seeds. Core the tomatoes and chop
them into 1/4 inch pieces. Remove the tops and the greens of the scallions
and cut the white portion into rings. Put all of the ingredients into
a bowl and toss well. It is best to do this a day ahead to let the flavors
blend. Bring to room temperature before serving for the best flavor. Serve
on baguette rounds. If you would like you can lightly brush the bread
slices with olive oil and lightly toast them under the broiler before
serving with the bruschetta. If you have even more time, after you toast
the bread top it with a spoonful of bruschetta, sprinkle with a small
amount of grated Parmesan and toast until cheese is warmed.
Prep. time: 10 minutes
Cooking time: none Serves: 8-10
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