1. Heat oil in a large skillet over medium-high heat until shimmering. Add garlic and shallot and cook, stirring frequently, until shallot is softened garlic is lightly browned, about 1 minute.
2. Stir in bruschetta, olives, parsley, capers, anchovies, and crushed red pepper and cook until heated through, about 1 minute.
Source: Hannaford fresh Magazine, January - February 2017