Olive Bruschetta Food

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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

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

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.

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.

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.

BALSAMIC, PEPPER & OLIVE BRUSCHETTA



Balsamic, Pepper & Olive Bruschetta image

Ensure a flavorful green olive bruschetta with garlic, capers and red, green and yellow peppers. Our Balsamic, Pepper & Olive Bruschetta is full of vibrant colors and tastes even better than it looks.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 12 servings

Number Of Ingredients 8

1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 cloves garlic, minced
1 each green, red and yellow pepper, cut into thin strips
1/4 cup water
12 slices French bread baguette (1/4 inch thick)
3/4 cup pitted green olives
1 Tbsp. capers
2 Tbsp. chopped Italian parsley

Steps:

  • Heat oven to 425ºF.
  • Heat dressing in large skillet on medium heat. Add garlic; cook and stir 1 min. Add peppers and water. Bring to boil; cover. Simmer on low heat 20 min. or until peppers are tender, stirring occasionally.
  • Meanwhile, place bread slices in single layer on baking sheet. Bake 10 min. or until deep golden brown.
  • Add olives and capers to pepper mixture; cook and stir 1 min. or until heated through. Spoon onto toast slices; sprinkle with parsley.

Nutrition Facts : Calories 50, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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