Pepperoni and Olive Bruschetta
Italian Baguette, sliced
1/4 cup olive oil
2 tsp Kosher salt
1 tsp black pepper
8 oz olive tapenade
8 oz Pepperoni, sliced
5 oz Mozzarella Cheese, shredded
2 Tbsp Italian parsley, finely chopped
Brush the bread with olive oil, sprinkle salt adn peppr across all of the bread.
Grill sliced bread on both sides until char marks are apparent.
Evenly distribute the olive tapenade across one side of each piece of bread.
Place the pepperoni on top of the tepenade. Sprinkle with mozzarella cheese and place on a sheet pan under a broiler for 2 minutes.
Sprinkle with Italian parsley.