Warm Olive Bruschetta Recipe

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Cream cheese and ripe olives add heartiness to the usual bruschetta with tomatoes. The flavors blend beautifully.

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Warm Olive Bruschetta Recipe

Prep: 25 min. Bake: 10 min.

Yield: 24 Servings

25 10 35

Ingredients

24 slices French bread baguette (1/4 inch thick)
3 tablespoons olive oil
1 celery rib, chopped
1/2 cup chopped pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained and chopped
1 tablespoon prepared Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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2 garlic cloves, minced
3/4 cup spreadable chive and onion cream cheese
3/4 cup chopped cherry tomatoes

Directions

Place bread on ungreased baking sheets; brush lightly with oil. Bake at 400° for 3-4 minutes or until lightly browned.
Meanwhile, in a small bowl, combine the celery, olives, salad dressing and garlic. Spread cream cheese over toast; top each slice with 2 teaspoons olive mixture. Bake for 6-8 minutes or until heated through. Top with tomatoes. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 80 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 165 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Warm Olive Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p38