Olive & Orange Bruchetta

• 1 cup green olives, drained
• 1 orange
• 1 lime
• 1 lemon
• 2 Roma tomatoes, seeded
• 1/4 cup red onion, diced
• 1 tablespoon good olive oil
• pinch sea salt
• 1 tablespoon balsamic vinegar
• 1 garlic clove, finely minced
• 2 tablespoons parsley, minced
• italian bread slices, toasted
• shredded pecorino romano cheese

1. Finely dice the olives and tomatoes. Place these in a bowl along with the garlic and onion. Sprinkle with balsamic vinegar and sea salt.
2. Zest the half the orange, half the lemon and half the lime. Add the juice of the orange to the mixture.
3. Mince some parsley and mix into the bruchetta. Reserve some for garnish.
4. Let the bruchetta marinate in the fridge until ready to serve. To serve, top toasted bread slices with some bruchetta, pecorino and parsley.

green olives, orange, lime, lemon, tomatoes, red onion, olive oil, salt, balsamic vinegar, garlic, parsley, italian bread, pecorino romano cheese

Taken from food52.com/recipes/9406-olive-orange-bruchetta (may not work)