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Olive Bruschetta Recipe
Olive Bruschetta Recipe photo by Taste of Home

Olive Bruschetta Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 15 servings

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

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.

Directions

  1. 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.
Originally published as Olive Bruschetta in Simple & Delicious November/December 2006, p37

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.

Reviews for Olive Bruschetta

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 15, 2014

I give this a five star. Easy to do and tastes great! you can make it the day before and put it on the bread just before serving.

MY REVIEW
Reviewed Jan. 20, 2014

This bruschetta is fantastic. It was good the first day and the next; unfortunately it didn't last longer than that! I served it like a side salad instead of on bread, and it was very good that way. I did substitute yellow onion for the red onion, and used dried parsley instead of fresh because that is what I had on hand. A keeper!

MY REVIEW
Reviewed Nov. 27, 2010

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

MY REVIEW
Reviewed Apr. 13, 2009

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

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