Olive Paste And Radish Bruschetta Recipes

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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 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 PASTE AND RADISH BRUSCHETTA



Olive Paste and Radish Bruschetta image

Yield Serves 4

Number Of Ingredients 5

12 3/8-inch-thick slices French bread baguette
1 tablespoon olive paste (olivada)*
Minced fresh thyme
8 radishes, thinly sliced
Olivada is an olive spread which is available at Italian markets and specialty foods stores. If unavailable, use pureed, brine-cured black olives.

Steps:

  • Grill or toast bread. Spread 2 side with olive paste. Sprinkle with thyme. Top with radish slices and serve.

BAGUETTE WITH OLIVE BUTTER AND RADISHES



Baguette with Olive Butter and Radishes image

The star of this appetizer is the compound butter. Compound butter is simply softened butter that gets mixed with various other ingredients to impart flavor into the butter. This butter gets combined with kalamata olives, thyme, anchovy paste and lemon zest making a briny, salty butter that tastes great spread on a baguette topped with fresh radishes.

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 14 to 16 baguettes

Number Of Ingredients 7

1/4 cup pitted kalamata olives
4 tablespoons unsalted butter
1 teaspoon fresh thyme, plus more for topping
1/2 teaspoon anchovy paste
1/2 teaspoon grated lemon zest
14 to 16 baguette slices
Thinly sliced radishes, for topping

Steps:

  • Put the olives in a mini food processor and pulse until finely chopped. Add the butter, thyme, anchovy paste and lemon zest and process until almost smooth, scraping down the sides as needed.
  • Spread the olive butter on the baguette slices and top with the radishes. Sprinkle with the chopped thyme.

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

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.

BRUSCHETTA 3 WAYS RECIPE BY TASTY



Bruschetta 3 Ways Recipe by Tasty image

Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can

Provided by Tanqueray

Categories     Drinks

Yield 12 pieces

Number Of Ingredients 24

1 multi-grain baguette
¼ cup olive oil
½ medium red tomato
½ medium yellow tomato
1 tablespoon olive oil
freshly ground black pepper, to taste
1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
1 tablespoon freshly grated parmesan cheese
⅛ teaspoon flaky sea salt
1 tablespoon olive oil
4 stalks asparagus, sliced on a bias into 5 pieces
sea salt, to taste
1 lemon, zested
1 lemon, juiced
⅓ cup ricotta cheese
2 oz smoked salmon, sliced
freshly ground black pepper, to taste
11 avocados, peeled, pitted, and halved
red radish
1 tablespoon olive oil
¼ teaspoon everything bagel seasoning
⅛ teaspoon flaky sea salt
2 tablespoons sprouts
Tanqueray® RTD Can, for serving

Steps:

  • Make the crostini: Turn the oven to broil on high.
  • Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
  • Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
  • Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
  • Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
  • Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
  • In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
  • Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
  • Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
  • Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
  • Serve the bruschetta with Tanqueray® RTD Cans.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams

ROASTED GARLIC BRUSCHETTA



Roasted Garlic Bruschetta image

Make and share this Roasted Garlic Bruschetta recipe from Food.com.

Provided by PanNan

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

6 cloves garlic
olive oil
1 loaf French bread
16 ounces cream cheese
1 cup romano cheese, freshly grated
1 cup chopped tomato
1 bunch basil, leaves chopped

Steps:

  • Heat oven to 350.
  • Place garlic on a piece of aluminum foil.
  • Drizzle with olive oil.
  • Wrap up garlic and roast in oven for about 30 minutes, or until soft.
  • Remove roasted garlic from the oven, remove peel and puree until smooth.
  • Place in refrigerator to rest and cool.
  • When cool, combine with softened cream cheese.
  • Slice bread, 1/2 inch thick, on the bias.
  • Toast the bread slightly and set aside.
  • Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
  • Return to oven to warm the cheese.
  • Remove from the oven and top with tomatoes.
  • Sprinkle with the remaining Romano.
  • Scatter basil on top of the bruschetta and serve.

BRUSCHETTA WITH OLIVE PASTE, PEPPERS AND GOAT CHEESE



Bruschetta with Olive Paste, Peppers and Goat Cheese image

Categories     Olive     Pepper     Appetizer     Broil     Goat Cheese     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

2 small red bell peppers
8 4x2x1/2-inch slices country-style bread
10 teaspoons olivada*
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
Chopped fresh parsley
*An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty foods stores. If unavailable, use pureed pitted brine-cured black olives

Steps:

  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
  • Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.

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

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.

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA



Roasted Red Pepper, Olive, and Caper Bruschetta image

This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

Sliced roasted red peppers
Pitted Kalamata olives
Drained and rinsed capers
Thinly sliced garlic
Red-wine vinegar
Extra-virgin olive oil
Toasts

Steps:

  • Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

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