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Oil-Cured Olive and Tomato Bruschetta with Aged Jack Cheese

Makes 8 bruschetta

This appetizer is best when enjoyed with Merlot. I use oil-cured olives, which are lower in salt and acid. The bitterness of the olives, together with the sweetness of the tomato, create a lovely balance with the wine, while the Jack cheese brings out the vanilla in Merlot. Using a little more, or a little less, of any one of the ingredients will change the way the wine tastes to you. Experiment, and accentuate the characteristics you like in the wine you are drinking.

Make the bruschetta beforehand, or let your guests build their own.
  • 10 oil-cured black olives
  • 6 tablespoons diced golden tomato
  • 2 grinds of coarse sea salt
  • 1/4 baguette, sweet or sourdough
  • 1/8 pound Vella aged Jack cheese, thinly shaved
  • extra virgin olive oil
Cut bread into 1/2-inch slices. Drizzle with your favorite extra virgin olive oil. Toast lightly so the bread is warm and lightly browned. 1-2 minutes.

Toss the olives, tomato and salt. Top each slice of bread generously with the olive-tomato mixture and place a few shavings of cheese on top. Serve at room temperature or place under the broiler until the cheese is slightly melted.

Chef Bruce Riezenman
August 2006

Eat well!
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