Mediterranean Bruschetta

5 reviews

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When you dream about sailing in the Mediterranean or relaxing in a little cafe on a crowded town square, this bruschetta will transport you in a minute.

With fresh ingredients of artichokes, tomatoes, red bell peppers, black olives, and garlic, this bruschetta is everything we love about Mediterranean cuisine in a single bite! It is excellent on grilled lamb. Add a dollop to roasted eggplant or simply spread it on rustic crackers. Molto bene!

Customer Reviews
4.2 Based on 5 Reviews
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Filter Reviews:
    RF
    06/28/2021
    Randy F.
    United States United States
    a gift from Alice Waters...

    Alice (of Chez Panisse and Edible Schoolyard fame) sent this amazing tapenade and after tasting it I bought a case. Full of flavorful Mediterranean ingredients, it’s a great thing to pull out when unexpected guests arrive (as they are able to do again), and makes a great gift. Now I’m going to try the other bruschettas. Clear the cupboards!

    07/01/2021
    McEvoy Ranch

    Randy, Thank you so much for being a fan of McEvoy Ranch. What lovely comments! High praise that Alice Waters sent it to you! Thank you and I hope we see you at the Ranch in the near future. Best, McEvoy Ranch

    CS
    05/18/2021
    Carol S.
    United States United States
    Delicious

    The Mediterranean Bruschetta is a rich and tasty snack.

    05/23/2021
    McEvoy Ranch

    Carol, Thank you so much for your comments. We are so happy you are enjoying our bruschetta - one of my personal favorites.

    PF
    02/02/2021
    Peggy F.
    United States United States
    Superb

    Terrific. Also, try the soup recipe on the McEvoy website. It is beyond easy and exceeds delicious.

    PF
    11/07/2020
    Peggy F.
    United States United States
    Superb

    Excellent and we made the soup that emanates from this bruschetta and those who ate it, including myself, clamor for more.

    ET
    11/05/2020
    Eveline T.
    United States United States
    Buy this now!

    Lovely on bruschetta. I like the idea of a quick addition to eggplant. I do an eggplant Parmesan that is breaded, lightly sautéed and garnished with buffalo mozzarella and parm and baked on top of (but not smothered in)/drained chopped tomatoes. I’m thinking a dollop of this bruschetta under each slice of eggplant would be a great alternative to the tomato base.

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