• 20servings
  • 5minutes
  • 27calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 long sourdough baquette

  2. fresh parmesian, shredded

  3. 4 tbl sp minced garlic

  4. 1 cube of butter , melted

  5. 1/2 teaspoon of pepper

  6. pinch of salt for bread

  7. paprika , dried parsley, oregano

  8. 1 can of black olives , pitted

  9. 3 to 4 slices roasted red peppers from jar

  10. 1 whole medium onion

  11. minced garlic to taste

  12. 5 to 8 peperocinni, sliced w/o seeds

  13. 1 to 2 cans diced tomatos in garlic, basil

  14. olive oil

  15. balsalmic vinegar

  16. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Slice the bagel on an angle thinly into about 20 pieces.

  2. Melt the butter gently till creamy, mix in two of the tablespoons of minced garlic, stir in the shredded parmesian cheese, and add the salt, pepper, dried parsley and oregano.

  3. Spread this mix on the bread then sprinkle lightly with paprika.

  4. Bake the bread mix side up on a cookie sheet at 375 degrees till just done, bubbley not brown!

  5. While the bread is cooking. Mix the olives, the roasted red peppers, the onion, the garlic, and the pepperocinnis in a food processor, till minced and blended well.

  6. Take that mix out of the processor, and place in a nice bowl for serving.

  7. Drain the tomatoes, drop into the mix without processing them, you want them meaty. Mix with spoons.

  8. Add more salt and pepper to taste, and you can certainly add some more parsley and oregano if you like it stronger.

  9. Then pour basalmic vinegar and olive oil into the mix and toss it. It is now ready to serve!

  10. You can make the mix the day before a party, cover in refrigerator, and serve cold over the hot bread for starters! That way the balsalmic vinegar and olive oil have done their magic. My family likes it that way!


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