Brie and Black Olive Bruschetta
- 1 cup ripe Roma tomatoes, seeded and diced
- ½ cup black olives, pitted and halved
- ½ cup cucumber, peeled and diced
- ½ cup canned artichoke hearts in oil, drained and chopped (reserve some of the oil)
- 1 tablespoon white wine vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 4 pieces whole ciabatta loaves
- 3 tablespoons olive oil, divided
- 6 ounces Brie cheese, room temperature
- Combine together tomatoes, black olives, cucumber, and artichoke hearts. Drizzle with white wine vinegar, about 1 tablespoon oil from artichoke hearts, and about 1 tablespoon remaining olive oil. Toss lightly until coated. Chill, if desired, until flavors are infused.
- Preheat oven to 400°F.
- Split each ciabatta in half lengthwise. Cut each half crosswise in two. You will have a total of 16 pieces of bread. Brush the cut sides with olive oil. Save any remaining olive oil for the olive mixture.
- Arrange oiled bread pieces in an ungreased cookie sheet and set on middle rack. Bake for 8 to 10 minutes or until lightly browned and crispy. Turn oven off.
- Place Brie in a shallow, heat-proof dish and place inside the oven with toasts. Open the oven door about a quarter of the way.
- When ready to serve, spread softened Brie on one side of each ciabatta piece. Top generously with olive mixture. Arrange in a wide platter and serve right away.
- You can make the olive and vegetable topping a day ahead. Refrigerate until needed. Drain before spooning over bread pieces to prevent bruschetta from getting soggy.
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