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Warm Olive Bruschetta

 Warm Olive Bruschetta
Cream cheese and ripe olives add heartiness to the usual bruschetta with tomatoes. The flavors blend beautifully.
24 ServingsPrep: 25 min. Bake: 10 min.

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

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.