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