Best Olive Bruschetta Recipes

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA

Steps:

• Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

OLIVE BRUSCHETTA

Steps:

• 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.

MUSHROOM AND OLIVE BRUSCHETTA

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.

OLIVE GARDEN BRUSCHETTA AL POMODORO

Steps:

• Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
• When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

MUSHROOM OLIVE BRUSCHETTA

Steps:

• In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.

QUICK BRUSCHETTA WITH OLIVE TAPENADE

Steps:

• Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
• Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.

OLIVE GARDEN BRUSCHETTA

Steps:

• Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450°F. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp. Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.

FIERY SUMMER BRUSCHETTA WITH ZESTY OLIVE SPREAD AND SPICY CANDIED BACON

Steps:

• For the bacon:
• Preheat the oven to 425 degrees F.
• Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.
• For the Summer Salad:
• In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.
• For the bruschetta:
• In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish.
• For the Zesty Olive Spread:
• Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.
• Assembly:
• Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.

MUSHROOM-OLIVE BRUSCHETTA

Steps:

• In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
• Spread mushroom mixture on toasted bread. Cut slices in half.

MUSHROOM-OLIVE BRUSCHETTA

Steps:

• Mix mushrooms, olives, capers and garlic in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
• Spread mushroom mixture on toasted bread. Cut slices in half.

OLIVE BRUSCHETTA

Steps:

• Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
• Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams

SMEARED TOMATO BRUSCHETTA WITH EXTRA-VIRGIN OLIVE OIL, TORN BASIL, AND SALT

Steps:

• Cut the tomatoes in half and arrange on a platter with the garlic and torn basil.
• Drizzle some olive oil on top of the bread slices. Rub the bread with some garlic. Squeeze and rub the tomato on the bread. Finish with the basil and a little salt and pepper.
• Chef's note: These bruschetta should be prepared at the last minute.

OLIVE GARDEN BRUSCHETTA CAPRESE

Steps:

• Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
• Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
• Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
• Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.

AWESOME OLIVE BRUSCHETTA

Steps:

• Mix all ingredients together the night before serving. Spread on your choice of sliced bread (french, cuban, italian baguette) and toast at 350 degrees until melted and slightly browned on top.

OLIVE OIL AND GARLIC BRUSCHETTA

Steps:

• Slice the garlic cloves lengthwise into paper-thin slices.
• Warm a small skillet over a medium flame.
• Add the 1/3 cup olive oil and the garlic.
• Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
• Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
• Cover and set aside.
• Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
• Spoon the garlic-olive oil mixture over each slice.
• Serve immediately.

BRUSCHETTA WITH OLIVE PASTE, PEPPERS AND GOAT CHEESE

Steps:

• Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
• Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.

OLIVE GARDEN CLAMS BRUSCHETTA

Steps:

• Preheat grill. Toast both sides of bread slices on the grill. Rub cut side of garlic cloves on toasted bread to infuse with garlic flavor. Place 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread.
• Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil. Slice arugula or basil leaves in thin strips and distribute over bruschetta.
• Serve immediately.

CHEESE & OLIVE BRUSCHETTA

Steps:

• Mix the first 8 ingredients (this can be done the day ahead and refrigerated).
• Cut the baguette into 1" slices.
• Butter one side.
• Arrange on a cookie sheet, buttered side up.
• Divde the Mixture among the slices and spread.
• Bake in 350f oven for about 15 minutes and the cheese has melted.

WARM OLIVE BRUSCHETTA

Steps:

• 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.

OLIVE & ROASTED PEPPER BRUSCHETTA

Steps:

• In a small bowl, combine the first five ingredients. Top each bread slice with 1 tablespoon olive mixture.