One night we were sitting at home and our good friend, Bill Bisceglia, decided to pay us a visit. He brought along with him a treat that none of us had ever had before and let me tell you, we still can’t get enough of it!

 If you are a picky eater, then this may be a recipe that you have no interest in, but if you like unusual foods keep on reading. Being the Italian that he is, Bill came up with this recipe, which I have since tweaked a little to make my own. It’s the perfect appetizer to a weekend meal with family and friends.

Olive Spread

Ingredients: 1 can chopped black olives, 1 jar diced green olives, 1 jar diced Kalamata olives, 1 jar diced banana peppers, 1/3 cup olive oil, ¼ cup balsamic vinegar. 1 French baguette, ¼ teaspoon of garlic powder, ¼ teaspoon oregano.

Instructions: In a large bowl begin by adding the chopped black olives as they are the perfect size for the spread. Using the black olives as a reference chop the green olives, Kalamata olives and banana peppers to a similar size. Add a splash of juice from each of the jars to the mixture. Add the balsamic vinegar and olive oil to the bowl. Mix together thoroughly.

Allow the mixture to rest to absorb all the flavors. Meanwhile, turn the oven to broil. Cut the French baguette into 1-inch slices. Drizzle with olive oil and sprinkle with garlic powder. Heat in oven until golden brown. Make sure to keep a close eye on the bread as it is easily burned.

When the bread is toasted, remove from oven. Sprinkle the bread with oregano. To use this dish as an appetizer, place the spread in a nice bowl in the center of a serving platter and surround the bowl with the bread. Allow guest to spoon the dip onto the bread.

I hope you all enjoy this recipe as much as my family and I have loved it. Bill always makes the best, so next time you see him tell him you gave it a try.

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