Olive Tapenade For Bruschetta Recipes

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.

BLACK OLIVE TAPENADE

Black olive tapenade image

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Provided by Miriam Nice

Categories Canapes, Condiment

Time 5m

Yield makes 1 small jar

Number Of Ingredients 6

Ingredients

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

Steps:

Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium

TAPENADE WITH BRUSCHETTA

Tapenade with Bruschetta image

Provided by Food Network

Time 45m

Number Of Ingredients 10

Ingredients

1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled

Steps:

Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.

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.