Olive Bruschetta Recipe

Olive Bruschetta RecipePhoto by: Taste of Home Olive Bruschetta Recipe Rating 5

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.

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Olive Bruschetta Recipe
  • Prep/Total Time: 30 min.
  • Yield: 15 Servings
30 30

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

Directions

  • 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. Yield: 2-1/2 dozen.

Nutritional Facts 2 each appetizers equals 169 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Olive Bruschetta in Simple & Delicious November/December 2006, p37

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Reviews for Olive Bruschetta (2)

Olive Bruschetta Recipe

Olive Bruschetta

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Reviewed on Nov. 27, 2010 by ValerieMS

Made this for my daughter and son-in-law, who recently went on their honeymoon cruise to Italy and Greece and they loved it!!!


Reviewed on Apr. 13, 2009 by Summy

This was so good, I ate the leftovers by the spoonful, almost like a salad. YUM!!

 
 
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