Sun-dried Tomato Bruschetta

2 garlic cloves, chopped fine
4 oz. Kalamata olives, coarsely chopped
1- 7 ounce jar sun dried tomatoes (in oil), chopped
10 basil leaves chopped

Put garlic cloves, olives and sun-dried tomatoes, basil in food processor. Drizzle reserved sun dried tomato oil and pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir in.

Serve with sliced and toasted french bread topped with a nice cream cheese spread or crackers and cheese. 

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