Cheese Olive Bruschetta Recipes

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BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL



Bruschetta with Heirloom Tomatoes, Olives and Basil image

In this summery bruschetta, briny olives and a splash of balsamic vinegar liven up the classic tomato and basil topping.

Provided by Jennifer Segal

Categories     Appetizers

Time 30m

Yield 4 to 6 (about 18 pieces)

Number Of Ingredients 9

1½ lbs ripe tomatoes (preferably heirloom), cored and diced (3 to 4 tomatoes)
¼ cup pitted Kalamata olives, finely chopped
2 teaspoons balsamic vinegar
¼ cup finely chopped fresh basil, plus more for serving
¼ teaspoon salt
A few grinds freshly ground black pepper
½ cup extra-virgin olive oil, divided
1 good quality baguette, cut into scant ½-in-thick slices on the bias
1 clove garlic, halved lengthwise

Steps:

  • Preheat the oven to 425°F and set a rack in the middle position.
  • In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
  • Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
  • Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
  • Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

Nutrition Facts : ServingSize 1 piece, Calories 108, Fat 7 g, Carbohydrate 10 g, Protein 2 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 147 mg, Cholesterol 0 mg

OLIVE BRUSCHETTA



Olive Bruschetta image

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 OLIVE BRUSCHETTA



Mushroom Olive Bruschetta image

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

1-3/4 cups sliced baby portobello mushrooms
1/4 cup chopped onion
1 anchovy fillet
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 cup finely chopped tomatoes
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
1 tablespoon capers, drained
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon pepper
24 slices French bread baguette (1/2 inch thick)
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese

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.

BRUSCHETTA



Bruschetta image

This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch!

Provided by Jaclyn

Categories     Appetizer

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 1/2 Tbsp minced fresh garlic
26 oz. roma tomatoes, (diced (about 7-8) )
1/4 cup finely shredded parmesan cheese
1 Tbsp balsamic vinegar, (or more to taste)
3/4 tsp kosher salt, (then more to taste)
1/2 tsp freshly ground black pepper
1/4 cup chopped basil ribbons ((chiffonade))
1 (14.5 oz) loaf hearty french bread (such as La Brea), (sliced into 1/2-inch thick slices (about 12 slices))

Steps:

  • For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.
  • Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
  • Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.
  • To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

WARM OLIVE BRUSCHETTA



Warm Olive Bruschetta image

Cream cheese and ripe olives add heartiness to the usual bruschetta with tomatoes. The flavors blend beautifully.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 80 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 165mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CHEESE & OLIVE BRUSCHETTA



Cheese & Olive Bruschetta image

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

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded, finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
pepper
1 baguette, fresh, about 2 1/2-inch round and 27-inch long
1/3 cup butter, softened

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.

BRUSCHETTA WITH MOZZARELLA



Bruschetta with Mozzarella image

This Bruschetta with Mozzarella is the perfect appetizer! The flavors are so fresh and it's easy to pull together in a pinch!

Provided by Coco and Ash

Categories     Appetizer

Time 20m

Number Of Ingredients 10

2 tablespoons olive oil
2 large garlic cloves ((minced))
4 roma tomatoes ((seeded and diced))
1 tablespoon finely chopped red onion ((optional but recommended))
2 tablespoons chopped fresh basil
1/4 cup diced mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
6 fresh baguette slices
balsamic glaze drizzle ((to taste))

Steps:

  • Heat the olive oil and garlic over medium/low heat until the garlic softens. (about 5 minutes)
  • While the garlic is cooking, chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
  • Add the olive oil and garlic to the bowl with the other ingredients. Leave a tiny bit of oil in the pan to toast the baguettes.
  • Return the skillet to the stove and turn the heat up to medium/high.
  • Add the baguette slices to the skillet and toast until golden brown.
  • Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!

BRUSCHETTA BAKED BRIE



Bruschetta Baked Brie image

Fresh tomatoes and basil loaded on top of a delicious wheel of gooey brie makes the perfect appetizer. This Bruschetta Baked Brie will be your favorite go-to easy party dish!

Provided by Allyson

Categories     Appetizer

Time 20m

Number Of Ingredients 7

2 medium Roma tomatoes, (diced)
handful fresh basil, (chopped roughly)
1 TBS extra virgin olive oil
1 TBS balsamic vinegar
1 clove garlic, (minced (about 1 TSP))
1/8 tsp salt
8 oz wheel of brie

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl add tomatoes, basil, garlic, olive oil, vinegar, and salt. Stir to combine. Place in fridge until ready to use.
  • Oil an oven safe baking dish. Unwrap brie wheel and place on top of dish, in the center. Place into oven and cook for 15 minutes. Carefully remove, dish will be hot.
  • Allow to cool for 5 minutes. Using a slotted spoon, scoop the bruschetta topping onto the center of the brie. Spread over the top. Serve immediately with scoopers such as a sliced toasted baguette, crackers, or veggies!

Nutrition Facts : Calories 128 kcal, ServingSize 1 serving

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