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Combine 2/3 cup lightly toasted pine nuts, 1 head roasted garlic, 2 hardboiled egg yolks, 1 tablespoon red wine vinegar, 3 tablespoons olive oil, and 1/2 teaspoon salt in a small food processor; blend until almost smooth. Add 4 pitted kalamata olives and pulse until just chopped. Stir in 4 teaspoons finely chopped flat-leaf parsley and spoon onto bruschetta. Top with shaved Asiago cheese and a slice of fried garlic.