Ingredients
3 tangelos
3/4 cup pitted, chopped olives
3 tablespoons chopped flat-leaf parsley
4 1/2 teaspoons olive oil
Freshly ground pepper
Crostini, for serving
Preparation
Zest 1 tangelo. Peel and segment the fruits with a knife. Chop half the segments. Combine zest, fruit, olives, parsley, and olive oil. Season with pepper. Serve on crostini.
