Ingredients: 1 cup Kalamata olives, pitted 3 tablespoons extra-virgin olive oil 1 tablespoon lemon zest 2 teaspoons lemon juice 12 ounces Mascarpone cheese bruschetta, as needed
Directions:1. Place the olives, lemon zest, and lemon juice in the work bowl of a food processor. Process, adding just enough oil to make a coarse paste. 2. Spread the mascarpone on the bruschette, and spread the olive paste on top. Serve immediately. |