Olive Bruschetta Recipes
OLIVE BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 5m
Yield 24 servings
Number Of Ingredients 0
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
Nutrition Facts : Calories 81 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 1 milligrams, Sodium 159 milligrams, Carbohydrate 10 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
MUSHROOM AND OLIVE BRUSCHETTA
I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM OLIVE BRUSCHETTA
After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
AWESOME OLIVE BRUSCHETTA
I got this recipe from a friend who was a caterer. It was her most requested dish. It is so delicious and wins raves everytime I serve it. One thing, this is much better if made the night before so the flavors really have time to marry.
Provided by jacknalecsmom
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
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.
ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA
This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
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.
CHEESE & OLIVE BRUSCHETTA
I've never had anyone turn these down. They are so easy to make and the results are always good. Try these after the game or after a winter outdoors event. I have been told that the recipe was originally from a Company's Coming cook book- I am not sure where I found it. I love Company's Coming cookbooks so that is likely where I saw it.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 26 Baguettes apprx
Number Of Ingredients 10
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.
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- Pulse until roughly chopped (about 3-4 pulses only to avoid the mixture being too mushy). Taste and adjust as needed depending on your preferences - more garlic, more pepper, more capers. I would not recommend adding salt.
- Transfer the mixture to a serving dish. Serve on toasted baguette slices and drizzle olive oil on top, if desired. Enjoy!
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