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Fiery Summer Bruschetta With Zesty Olive Spread And Spicy Candied Bacon Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 shallot, coarsely chopped

1 loaf sourdough bread, cut into 8 slices (not precut bread)

4 tablespoons chiffonade fresh basil leaves

2 tablespoons capers

1/2 cup pitted black cerignola olives (can substitute black olives)

1/2 red onion, finely diced

Salt and freshly ground black pepper

2 cloves garlic

1 lime, zested and juiced

1/2 cup manzanella olives

1/4 cup bocconcini, torn into pieces

1/4 cup good quality maple syrup

1/4 cup olive oil

8 slices thick cut bacon, halved

1 red bell pepper, coarsely chopped

2 tablespoons lemon juice

1 red jalapeno, seeded and coarsely chopped

1 fresh sweet white corn on cob, kernels removed and reserved

1/2 cup olive oil, plus more as needed

1 mango, peeled, flesh removed and diced

4 tablespoons red wine vinegar

1 tablespoon cayenne pepper, or to taste

1 tablespoon dijon mustard

3 tablespoons chopped fresh basil leaves

1 tablespoon red pepper flakes, or to taste

1 tablespoon honey

1 pint heirloom cherry tomatoes, halved

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