Bloody Mary Bruschetta
6Bloody Mary BruschettaServes 6
1515 Mins 15 Mins 30 Mins
For the Topping
- 1 container MiMi® Sweet Tomatoes, halved
- 2 cloves garlic, grated
- 3 stalks of celery, very thinly sliced, leaves reserved
- ¼ red onion, thinly sliced
- 5-6 jarred pepperoncini peppers, sliced into rings
- 2 Tbsp. sliced green olives
- ¼ cup extra virgin olive oil
- 2 Tbsp. pepperoncini or olive brine
- 1 tsp. lemon juice
- ½ tsp Kosher Salt
- ½ tsp freshly cracked black pepper
For the Horseradish Spread
- 2 Tbsp. prepared horseradish
- ⅓ cup sour cream
- 1 Tbsp. mayonnaise
- ½ tsp. worcestershire
- ¼ tsp. Old Bay seasoning
- 2 tsp. lemon juice
- ¼ tsp. hot sauce
- ¼ tsp. Kosher salt
For the Bruschetta
- 1 Sourdough loaf or baguette, sliced 1” thick
- ¼ cup flat leaf parsley leaves, roughly chopped
- To make the Topping: In a large bowl, combine the MiMi® Sweet Tomatoes, grated garlic, celery, red onion, pepperoncini, and green olives. In a separate bowl, add the pepperoncini (or olive) brine, lemon juice, salt, and pepper. Whisk in the olive oil until well combined. When ready to serve, add the dressing to the tomato mixture and toss well to combine.
- To make the Horseradish Spread: In a medium bowl, combine all ingredients until well combined and set aside.
- Grill, broil, or toast the sourdough until golden and crispy.
- Lightly spread each piece of sourdough with the horseradish spread. Next, spoon the tomato mixture onto each piece of sourdough. Top each bruschetta with parsley leaves and the reserved celery leaves.
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