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.
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 24 servings

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

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.

Directions

  1. Place bread on ungreased baking sheets; brush lightly with oil. Bake at 400° for 3-4 minutes or until lightly browned.
  2. 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.
Originally published as Warm Olive Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p38

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.

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