Muffuletta Olive Salad Crostini

Ingredients

• 1 count French Bread Baguette
• 2 tbsp Olive Oil
• 1 cup Green Olives (pitted, chopped)
• 1/2 cup Black Olives (pitted, chopped)
• 1/2 cup Giardiniera (pickled vegetables, chopped)
• 1/4 cup Roasted Red Peppers (chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Red Wine Vinegar
• 1/2 tsp Dried Oregano
• 1/4 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 1 count French Bread Baguette into 1.27 cm thick rounds.
3. 3Arrange the baguette slices on a baking sheet. Brush both sides of each slice with the 2 tbsp Olive Oil. Bake for 5 to 7 minutes, or until the slices are lightly golden brown and feel crisp to the touch.
4. 4In a medium bowl, combine the 1 cup Green Olives (pitted, chopped), 1/2 cup Black Olives (pitted, chopped), 1/2 cup Giardiniera (pickled vegetables, chopped), 1/4 cup Roasted Red Peppers (chopped), 2 cloves Garlic (minced), 1 tbsp Red Wine Vinegar, 1/2 tsp Dried Oregano, 1/4 tsp Salt, and 1/4 tsp Pepper. Stir everything together until well mixed.
5. 5Spoon a generous amount of the olive salad mixture onto each of the toasted baguette slices.
6. 6Serve the Muffuletta Olive Salad Crostini immediately.

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