Tomato and Olive Crostini

Plan for: 3 minutes Yield: 6 servings
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1 small baguette, sliced and grilled
2 cup cherry tomatoes, quartered
handful Kalamata olives (or other black olives), pitted and coarsely chopped
2 tbsp EVOO
Black Garlic HOPE Hummus
handful fresh basil, chopped
balsamic glaze
salt and pepper to taste


  1. Brush bread with 1 tablespoon EVOO. Toast on grill or on stove over medium high heat.
  2. Toss chopped tomatoes and olives with remaining EVOO and season with salt and pepper to taste.
  3. Spread Black Garlic HOPE Hummus on toast. Spoon tomato and olive mixture onto bread, drizzle with balsamic glaze and top with fresh basil.

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