Recipe by Chef Chrissy Benoit, Head Chef, Feeding South Florida

1 loaf of the whole wheat seeded bread

1 cup of olive oil or any oil you want to feature that can heat up to toast

1-2 ripe tomatoes

1 small red onion

1 small bunch basil or oregano or both

1 lemon

1- 8 oz. container of the dark olives green or black

1 8oz. container of the light olives

1- 8 oz. container of classic hummus

Cut bread into crostini shapes, dip in olive oil and toast till crisp.

Top with a smear of buttery hummus.

Top with Bruschetta made with 2 olive tapenade, chopped fresh tomatoes, basil, lemon and red onions.