Warm Olive Bruschetta Recipe

5 1 1
Publisher Photo

Warm Olive Bruschetta Recipe

Read Reviews
5 1 1
Publisher Photo
Cream cheese and ripe olives add heartiness to the usual bruschetta with tomatoes. The flavors blend beautifully.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Warm Olive Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p38

Nutritional Facts

1 piece: 80 calories, 6g fat (2g saturated fat), 8mg cholesterol, 165mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

  • 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
  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

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mellu77 User ID: 4056716 124215
Reviewed Oct. 13, 2014

"Love this recipe... I've make it for years"

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