Pepperoni Bruschetta

I wanted to make an appetizer with pepperoni, but I wanted to avoid a dip recipe or something with cheese. Technically bruschetta is the toasted bread you serve with some sort of topping on it. But it seems like most people refer to bruschetta as the topping instead...so that is why I named this pepperoni bruschetta. This is a perfect if your looking for something simple and different.

INGREDIENTS

4 ounces pepperoni, diced (I used a pepperoni stick verses slices)

4 ounces black olives, chopped

10 ounces cherry tomatoes, seeded and chopped

1-2 tablespoons extra virgin olive oil

a splash of red wine vinegar

1/2 teaspoon garlic, grated

1/4 cup fresh basil, chopped

salt and pepper

1-3 tablespoons extra virgin olive oil

toasted bread rounds

DIRECTIONS

Combine all your ingredients (expect the bread and olive oil) in bowl and mix thoroughly. Incorporate the desired amount of olive oil . The amount olive oil will depend on how loose you want the mixture to be. I used about 2 tablespoons.

Serve with toasted bread rounds.

(If you make this ahead of time and refrigerate it before serving make sure to let it come to room temperature first.)

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