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TOMATO, BLUE CHEESE AND PROSCIUTTO BRUSCHETTA
1/3 cup juice reserved from canned tomatoes (below)
1/3 cup honey
1/3 cup apple cider vinegar
1 loaf baguette French bread
1/4 cup California Olive Ranch extra virgin olive oil
1/2 teaspoon fresh cracked black pepper
1 can (14.5 oz) Muir Glen® Organic or Meridian Ruby™ diced tomatoes, drained and 1/3 cup juice reserved
1 package (5 oz) blue cheese, crumbled
2 packages (3 oz ea) prosciutto or thinly sliced dry cured ham, cut into strips
In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon. Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with California Olive Ranch extra virgin olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown. Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.