Warm Olive Bruschetta Recipes

OLIVE BRUSCHETTA

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.

OLIVE BRUSCHETTA

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

AWESOME OLIVE BRUSCHETTA

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.

WARM BRUSCHETTA

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with ground pepper. On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes. Top bread with tomato mixture, 3/4 cup feta, and basil. Drizzle with 1 tablespoon oil; season with salt and pepper.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

OLIVE OIL AND GARLIC BRUSCHETTA

Steps:

• Slice the garlic cloves lengthwise into paper-thin slices.
• Warm a small skillet over a medium flame.
• Add the 1/3 cup olive oil and the garlic.
• Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
• Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
• Cover and set aside.
• Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
• Spoon the garlic-olive oil mixture over each slice.
• Serve immediately.

MUSHROOM-OLIVE BRUSCHETTA

Steps:

• In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
• Spread mushroom mixture on toasted bread. Cut slices in half.

MUSHROOM OLIVE BRUSCHETTA

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.