Bay Bruschetta

Two Olive Trees


Bay Bruschetta (bruce kay tuh)

Makes 8 servings

3 Tbsp. Ultra-Premium Extra Virgin Olive Oil from Two Olive Trees

2 Tbsp. Lemon fused Olive Oil from Two Olive Trees

½ onion, finely diced (about ¾ cup)

½ small fennel bulb, finely diced (about ½ cup), save fennel frawns for garnishing

1 garlic clove, minced

1 small tomato, finely diced (about ½ cup)

Sea Salt

¼ tsp. Hot Florida Nights seasoning from Two Olive Trees

¾ cup cooked shelled seafood such as mussels, clams, shrimp, and/or crab chopped

1 Tbsp. lemon juice

2 Tbsp. chopped fresh flat leaf parsley

16 small pieces country Italian bread (from Two Olive Trees), sliced ½ inch thick, toasted

5 Tbsp. aioli or best-quality mayonnaise


Aioli (whisk together)

½ cup mayonnaise

1 Tbsp. Top Secret seasoning from Two Olive Trees

1 tsp. Baklouti Green Chili Oil (Spicy) from Two Olive Trees



Combine cooked chopped seafood, 1 Tbsp. Garlic Oil or Milanese and minced garlic in bowl, toss together and set aside. Seafood should marinate for 30 minutes.

In large pan, heat 3 Tbsp. Ultra-Premium Olive Oil over medium heat. Add onion and fennel cook until softened, about 7 minutes. Add tomato; season with salt and blackening seasoning. Cook 1 minute. Add seafood and lemon juice; cook until heated through, about 1-2 minutes. Remove from heat, stir in parsley. Check seasoning, adjusting if necessary. Top bread with aioli, then seafood mixture.   Garnish with fennel frawns and Enjoy!