Olive Bruschetta Recipes
OLIVE BRUSCHETTA
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
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
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.
AWESOME OLIVE BRUSCHETTA
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
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.
QUICK BRUSCHETTA WITH OLIVE TAPENADE
Provided by Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
OLIVE GARDEN BRUSCHETTA AL POMODORO
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
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
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
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
ROASTED TOMATO & OLIVE BRUSCHETTA
Easy for you, delicious for your guests: That's our idea of the perfect appetizer! This Roasted Tomato & Olive Bruschetta fits the bill nicely.
Provided by My Food and Family
Categories Home
Time 20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Cook and stir garlic in dressing in large skillet on medium-high heat 1 min.
- Add tomatoes, peppers and olives; cook and stir 3 to 4 min. or until heated through.
- Spoon onto toast slices; top with basil.
Nutrition Facts : Calories 35, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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- Pulse until roughly chopped (about 3-4 pulses only to avoid the mixture being too mushy). Taste and adjust as needed depending on your preferences - more garlic, more pepper, more capers. I would not recommend adding salt.
- Transfer the mixture to a serving dish. Serve on toasted baguette slices and drizzle olive oil on top, if desired. Enjoy!
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