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Olive Bruschetta Recipe

Olive Bruschetta Recipe

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. YIELD:15 servings


  • 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


  • 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.

Nutritional Facts

2 each: 169 calories, 7g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 3g protein.

Reviews for Olive Bruschetta

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Cheekypie User ID: 7850050 160563
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."

becky66 User ID: 1915904 161381
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!"

ValerieMS User ID: 4364700 73893
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!!!"

Summy User ID: 1386846 146373
Reviewed Apr. 13, 2009

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

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