Black Olive Bruschetta
It’s said in Italian folklore that olives are the food of love. Perhaps this bruschetta will show if it’s truth or
legend. Food of love or not, this sensual, richly flavored starter course is a delicious way to begin a meal.

What You'll Need
extra virgin olive oil
1-2 cloves fresh garlic, finely minced
1-2 shallots, finely minced
sea salt
mirin
1/4 (one quarter) cup coarsely chopped pine nuts
1/2 (one half) cup pitted, finely minced, oil-cured black olives
4-6 thick slices whole grain baguette
fresh parsley, finely minced

Instructions
Preheat oven to 400º and line a baking sheet with parchment.
Place 2-3 tablespoons oil in a skillet, along with garlic, shallots and a generous pinch of salt. Turn heat to medium.
When the shallots begin to sizzle, sprinkle lightly with mirin and saute for 2-3 minutes. Stir in pine nuts and olives,
season lightly with salt (taste first, remember the olives…) and saute for 2-3 minutes more.

Slice the bread and lightly brush both sides with oil. Arrange bread on baking sheet and bake until lightly browned
and crispy at the edges.

Remove from oven and spoon olive mixture onto each piece. This topping is strongly-flavored, so use it to each
person’s taste. Makes 2-3 servings.

Note: You may have extra topping in this recipe. It will keep, refrigerated, for 1-2 weeks.