1-1/2 cups stuffed Spanish Olives, roughly chopped
½ cup cauliflower, roughly chopped
2-3 carrots, thinly sliced
1 loaf of hard crusted bread, cut into ¼-inch slices
Cooking olive oil
Tone’s Italian Seasoning
1 tablespoon Tones Crushed Red Pepper
1 tablespoon Tones Parsley Flakes
1 tablespoon Minced Garlic

1. Thinly coat 1 side of each slice of bread with olive oil. Sprinkle each slice of bread with Tone’s Italian Seasoning.

2. Lightly toast each slice of bread on the grill for several minutes, being sure not to char it.

3. In a medium bowl, combine olives, cauliflower, carrots, 3 tablespoons Tone’s Italian Seasoning, Tone’s Crushed Red Pepper, Tone’s Parsley Flakes, garlic, and 2 tablespoons of olive oil. Stir until all ingredients are combined. Chill for 1 hour.

4. Once chilled, top the olive mixture onto each bread slice.