Awesome Olive Bruschetta Recipes

OLIVE BRUSCHETTA

Olive Bruschetta image

Provided by Robert Irvine : Food Network

Time 5m

Yield 24 servings

Number Of Ingredients 0

Ingredients

Steps:

Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams

Nutrition Facts : Calories 81 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 1 milligrams, Sodium 159 milligrams, Carbohydrate 10 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams

QUICK BRUSCHETTA WITH OLIVE TAPENADE

Quick Bruschetta with Olive Tapenade image

Provided by Food Network

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 cup pitted black or other olives
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 loaf Italian or French bread, sliced into rounds
Handful of fresh basil leaves, chiffonade

Steps:

Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.

ALI'S AMAZING BRUSCHETTA

Ali's Amazing Bruschetta image

This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.

Provided by Alison

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

2 large tomatoes, coarsely chopped
½ sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
½ (1 pound) loaf Italian bread, cut into 1 inch slices
¼ cup freshly grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 288.4 mg, Sugar 2.3 g

BALSAMIC BRUSCHETTA

Balsamic Bruschetta image

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Provided by Kathy Bias

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Steps:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g

OLIVE BRUSCHETTA

Olive Bruschetta image

This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups grape tomatoes, quartered
2 celery ribs, chopped
1/2 cup shredded carrot
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup minced fresh flat-leaf parsley
1/4 cup chopped red onion
1 teaspoon minced garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 loaf (1 pound) French bread baguette, sliced and toasted

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.

Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

AWESOME OLIVE BRUSCHETTA

Awesome Olive Bruschetta image

I got this recipe from a friend who was a caterer. It was her most requested dish. It is so delicious and wins raves everytime I serve it. One thing, this is much better if made the night before so the flavors really have time to marry.

Provided by jacknalecsmom

Categories Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/4 cup green olives, chopped
1/4 cup black olives, chopped
1 chopped roma tomato
1 garlic clove
1 teaspoon oregano
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese

Steps:

Mix all ingredients together the night before serving. Spread on your choice of sliced bread (french, cuban, italian baguette) and toast at 350 degrees until melted and slightly browned on top.

CHEESE & OLIVE BRUSCHETTA

Cheese & Olive Bruschetta image

I've never had anyone turn these down. They are so easy to make and the results are always good. Try these after the game or after a winter outdoors event. I have been told that the recipe was originally from a Company's Coming cook book- I am not sure where I found it. I love Company's Coming cookbooks so that is likely where I saw it.

Provided by Bergy

Categories Lunch/Snacks

Time 30m

Yield 26 Baguettes apprx

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded, finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
pepper
1 baguette, fresh, about 2 1/2-inch round and 27-inch long
1/3 cup butter, softened

Steps:

Mix the first 8 ingredients (this can be done the day ahead and refrigerated).
Cut the baguette into 1" slices.
Butter one side.
Arrange on a cookie sheet, buttered side up.
Divde the Mixture among the slices and spread.
Bake in 350f oven for about 15 minutes and the cheese has melted.

MUSHROOM OLIVE BRUSCHETTA

Mushroom Olive Bruschetta image

After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

Ingredients

1-3/4 cups sliced baby portobello mushrooms
1/4 cup chopped onion
1 anchovy fillet
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 cup finely chopped tomatoes
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
1 tablespoon capers, drained
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon pepper
24 slices French bread baguette (1/2 inch thick)
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese

Steps:

In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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