Shelly's Recipe

MEYER LEMON PARSLEY BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

1/2 bunch fresh parsley leaves
1/4 cup pitted kalamata olives
3 to 4 tablespoons freshly grated Parmigiano Reggiano
2 tablespoons extra-virgin olive oil
Grated zest of 1 Meyer lemon
2 teaspoons Meyer lemon juice
Freshly ground pepper
1/3 baguette, cut into thin, diagonal slices
Additional olive oil
Additional freshly grated Parmigiano Reggiano

Place parsley, olives, cheese, 2 tablespoons olive oil, and Meyer lemon zest and juice in a food processor and pulse until finely chopped.

Heat a thin layer of olive oil in a large skillet over medium-high heat; toast bread slices in oil, turning to brown on both sides. Remove from skillet; place on a platter, and sprinkle with additional cheese. Serve with parsley mixture. Makes 2 to 3 servings.