Olive Garden Bruschetta Recipes

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BRUSCHETTA



Bruschetta image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

OLIVE BRUSCHETTA



Olive Bruschetta image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 5m

Yield 24 servings

Number Of Ingredients 0

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

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

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.

OLIVE GARDEN BRUSCHETTA AL POMODORO



Olive Garden Bruschetta Al Pomodoro image

Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium tomatoes, deseeded and diced (tomatoes should be firm)
8 fresh basil leaves, chopped
3 garlic cloves, minced
6 tablespoons extra virgin olive oil
8 -12 slices French bread, cut 1/2 inch thick
salt and pepper, to taste

Steps:

  • Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
  • When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

OLIVE GARDEN BRUSCHETTA



OLIVE GARDEN BRUSCHETTA image

Categories     Apple

Number Of Ingredients 9

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1⁄4 teaspoon salt
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 tablespoon grated parmesan cheese
2 teaspoons diced marinated sun-dried tomatoes
1 pinch dried parsley flakes
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar

Steps:

  • Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450°F. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp. Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.

OLIVE GARDEN BRUSCHETTA CAPRESE



Olive Garden Bruschetta Caprese image

Make and share this Olive Garden Bruschetta Caprese recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 20m

Yield 6-12 serving(s)

Number Of Ingredients 8

2 (6 inch) Boboli pizza crusts
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons parmesan cheese, grated
1 1/2 cups Italian plum tomatoes, seeded and diced
1 tablespoon fresh basil, chopped
1 tablespoon extra virgin olive oil
1/4 teaspoon salt

Steps:

  • Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
  • Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
  • Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
  • Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.

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