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
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.