Mediterranean California Prune Bruschetta
Fans of Chicken Marbella are sure to recognize the familiar flavor pairing of naturally sweet California Prunes + briny olives. CIA Chef Barbara Alexander takes those same flavors and created a simple spread that will elevate a basic bruschetta or take a gourmet grilled cheese to the next level.
Ingredients
- 6 California Prunes
- 4 TBSP Extra Virgin Olive Oil
- 1 roasted red bell pepper thinly sliced
- 6-8 green olives pitted and cut in half
- 2 anchovy fillets sliced crosswise thinly
- 1 small clove of garlic thinly sliced
- 1 TBSP capers
- 2 TBSP walnuts toasted & roughly chopped
- 4 mint leaves chiffonade (thinly sliced)
- 4 flat-leaf parsley leaves thinly sliced
- A squeeze of lemon juice
- Pinch of smoked salt
- Pinch of Aleppo pepper or black pepper
- 12 slices of bruschetta toast or toasted baguette
- Manchego cheese
Instructions
- Slice the prunes thinly and place them in a small bowl. Drizzle the prunes with olive oil, tossing to separate the prune slices.
- Add bell pepper, olives, anchovy, garlic, and capers. Stir gently to combine and allow to sit for 15 minutes or for several hours to meld flavors.
- Before serving, stir in the walnuts mint, and parsley. Season to taste with a squeeze of lemon juice, smoked salt, and Aleppo or black pepper.
- Heap the mixture onto the bruschetta toasts. Using a vegetable peeler, shave thin slices of Manchego cheese over the toasts.
Video
Notes
Serve with a Stormy Sparkler Cocktail!
Nutrition
Calories: 430kcalCarbohydrates: 49gProtein: 8gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 2mgSodium: 592mgPotassium: 318mgFiber: 4gSugar: 10gVitamin A: 1207IUVitamin C: 40mgCalcium: 107mgIron: 3mg